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1
Preheat the oven to 200F.
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2
Whisk flours, sugar, baking powder, and 1/4 teaspoon salt in a large bowl; set aside.
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3
Whisk together buttermilk, 1 egg, vanilla, melted butter, and 1 tablespoon oil; whisk into flour mixture.
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4
Using a rubber spatula, fold in chopped pecans; set batter aside.
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5
Cook bacon in a medium skillet over medium heat, turning once, until crisp, 6 to 7 minutes per side.
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6
Let drain on paper towels.
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7
Transfer bacon to a baking sheet in oven to keep warm.
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8
Heat 1 teaspoon butter and remaining teaspoon oil in a medium nonstick skillet over medium heat.
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9
Working in batches of 2, pour in 1/4 cup batter for each pancake.
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10
Cook until small bubbles form, 2 1/2 to 3 minutes.
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11
Flip; cook until golden brown, about 2 minutes.
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12
Transfer to baking sheet in oven to keep warm until ready to serve.
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13
Fill a small, high-sided skillet with 1 1/2 inches water; heat over medium heat until barely simmering.
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14
Break remaining eggs into separate cups; pour eggs into water.
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15
Cook, basting tops of eggs with the simmering water, until set, 2 to 3 minutes.
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16
Using a slotted spoon, transfer eggs to several layers of paper towel to drain.
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17
Place 2 pancakes on each plate; drizzle with warm syrup.
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18
Arrange bacon over pancakes, and place a poached egg on top.
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19
Drizzle with more syrup, if desired, and a sprinkle of salt.
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20
Garnish with toasted glazed pecans.
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21
Preheat the oven to 350F.
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22
Toast pecans on a rimmed baking sheet, shaking pan occasionally, until fragrant, 3 to 4 minutes.
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23
Whisk together egg white, syrup, oil, and salt in a small bowl.
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24
Add pecans; toss to coat.
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25
Spread evenly on baking sheet; return to oven, and toast, stirring occasionally, 8 minutes.
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26
Let cool completely.
