Poached eggs with bacon and toasted pecan pancakes

1/2 cup all-purpose flour

1/3 cup whole-wheat flour

5 teaspoons sugar

1 Â½ teaspoons baking powder

Coarse salt

3/4 cup nonfat buttermilk

3 large eggs

1 / 2 teaspoon pure vanilla extract

1 Â½ teaspoons unsalted butter, melted, plus

1 teaspoon for skillet

1 tablespoon plus 1 teaspoon vegetable oil

1/2 cup pecans, toasted and coarsely chopped (about 2 ounces)

6 strips thick-cut bacon

Pure maple syrup, warmed, for serving

Preheat the oven to 200ï€ F. Whisk flours, sugar, baking powder, and 1 / 4 teaspoon salt in a large bowl; set aside. Whisk together buttermilk, 1 egg, vanilla, melted butter, and 1 tablespoon oil; whisk into flour mixture. Using a rubber spatula, fold in chopped pecans; set batter aside.
Cook bacon in a medium skillet over medium heat, turning once, until crisp, 6 to 7 minutes per side. Let drain on paper towels. Transfer bacon to a baking sheet in oven to keep warm.
Heat 1 teaspoon butter and remaining teaspoon oil in a medium nonstick skillet over medium heat. Working in batches of 2, pour in 1 / 4 cup batter for each pancake. Cook until small bubbles form, 2Ë™ to 3 minutes. Flip; cook until golden brown, about 2 minutes. Transfer to baking sheet in oven to keep warm until ready to serve.
Fill a small, high-sided skillet with 1 1/2 inches water; heat over medium heat until barely simmering. Break remaining eggs into separate cups; pour eggs into water. Cook, basting tops of eggs with the simmering water, until set, 2 to 3 minutes. Using a slotted spoon, transfer eggs to several layers of paper towel to drain.
Place 2 pancakes on each plate; drizzle with warm syrup. Arrange bacon over pancakes, and place a poached egg on top. Drizzle with more syrup, if desired, and a sprinkle of salt. Garnish with toasted glazed pecans.

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