Buckwheat Skillet Pancake with Apple, Bacon, and Maple

Cut bacon into 1-inch pieces. Core and slice the apples into thin wedges, about 1/4-inch thick.

Place bacon pieces in a cold 10-inch cast iron skillet. Turn heat to medium and cook, stirring occasionally, for 6-8 minutes until bacon is deeply crispy and the fat has rendered. Remove bacon with a slotted spoon to a paper towel-lined plate. Reserve 1 tablespoon of the bacon fat in the skillet; discard the rest or save for another use.

In a large bowl, whisk together buckwheat, all-purpose flour, salt, baking powder, and baking soda. In a separate bowl, whisk eggs with whole milk until combined. Pour wet ingredients into dry ingredients and stir gently until just incorporated — a few lumps are fine. Do not overmix.

Preheat oven to 200°C (400°F). Place the cast iron skillet with the reserved bacon fat back on medium heat. Once the fat shimmers and the pan is hot, pour the pancake batter into the center. It should sizzle immediately. Transfer to the preheated oven and bake for 15-18 minutes, until the pancake is puffed, set at the edges, and a toothpick inserted in the center comes out clean. Remove from oven and let rest 2 minutes.

Meanwhile, in a separate skillet over medium heat, melt butter. Add apple slices and cook for 3-4 minutes, stirring occasionally, until softened and lightly golden. Stir in 2 tablespoons maple syrup and cook 1 minute more until apples are coated and caramelized.

Spoon the caramelized apple compote over the pancake. Scatter crispy bacon pieces on top. Drizzle with the remaining 1 tablespoon maple syrup and serve immediately, straight from the skillet.