For the pancakes:
Place the flour in a mixing bowl with the bicarbonate of soda and caster sugar.
Make a well in the centre and add the eggs and buttermilk.
Whisk together to make a smooth batter, adding a little extra milk if needed.
Heat a frying pan until almost smoking; add a dot of butter, then pour on about 1 large tablespoon mixture to make one pancake.
Cook for 2-3 minutes until golden, then turn over and cook another minute or so on the other side.
Repeat with all the remaining mixture.
For the maple syrup bacon:
Dry fry the bacon until crispy, add the maple syrup and stir the bacon in the syrup as it boils, making sure that the syrup does not burn.
Cook for 3-4 minutes until the syrup is reduced to a sticky syrup.
Place on a plate and allow to cool.
Serve the pancakes warm with a little butter, the cranberry sauce and bacon.
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