heat griddle to medium high heat. fry bacon until crispy then transfer to a paper lined plate

lower heat to medium and remove excess bacon fat. you want there to be a thin layer for the pancakes

chop the bacon into crumbs and separate the crumbs intp two piles

in a bowl, combine the flour, baking powder, baking soda, salt and sugar, whisking together to thoroughly combine.

add buttermilk, butter, half the bacon and eggs and whisk together until combined but still slightly lumpy.

drop spoonfuls onto the griddle and cook on each side until it bubbles, then flip over. transfer to a warm oven cinishing the rest.

for the syrup-in a small saucepot, combine the bourbon and maple syrup, whisking together over medium heat until throughly cobined and hot

cook until reduced slightly, about 5 minutes, then whisk the butter in, a tablespoon at a time, until cully incorporated.

serve a stack of pancakes covered in syrup and sprinkled with reserved bacon crumbs to serve