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FOR THE PRALINE BACON:
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Place a rack in the upper third of the oven and preheat to 400 degrees F.
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Line a rimmed baking sheet with foil and lay the bacon slices in a single layer. Bake for 10 minutes.
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In a small bowl, toss together the pecans, sugar, and pepper. Remove the bacon from the oven and sprinkle with the sugar mixture.
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Bake for 10 to 12 more minutes, until browned and bubbling.
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FOR THE PANCAKES:
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In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
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In a separate medium bowl, whisk together the eggs, butter, buttermilk, and vanilla. Pour the mixture all at once into the flour mixture and whisk well.
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On a griddle pan or in a nonstick skillet set over medium heat, melt a bit of clarified butter. Spoon 1/4-cup portions of the batter into the pan and cook for 1 minute. Press one piece of bacon into each pancake, and continue cooking for about 2 more minutes, until golden brown. Flip the pancakes and cook until the second side is golden brown, 2 to 3 minutes. Transfer the pancakes to an ovenproof plate and keep warm in the oven. Repeat the cooking process with the remaining batter, adding more clarified butter to the pan as necessary.
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Serve with maple syrup.
