2 packs of thinly cut bacon (thinnest you can get is best, as its crispier)
60 grams butter
50 grams sugar
2 eggs 
A dash of: vanilla essence, salt 
1 teaspoon of baking soda
260 grams flour
330ml buttermilk

1 bowl pancake recipe
Melt butter and add sugar, whisk till combined
Add the eggs and buttermilk, whisk till combined
Add salt, baking soda and whisk till totally smooth
Add flour, do not overstir
Pancake tips:
Heat an oven to low heat to keep your pancakes warm while you cook them all up.
Heat a pan to medium heat, add a generous amount of butter and pop on little mounds of batter - once bubble form on top its time to flip them!
Reduce heat to medium low and cook until golden on both sides.
Pop them in the oven while you cook the rest of the batter.
Serve the pancakes with a stack of bacon and more sriracha caramel