Follow these simple steps to create your Buttermilk Ricotta Pancakes with Maple Candied Bacon:

For the Maple Candied Bacon:

1. Preheat Oven: Preheat your oven to 350°F (175°C).
2. Prepare Baking Sheet: Line a baking sheet with parchment paper.
3. Mix the Candied Coating: In a bowl, combine the maple syrup, brown sugar, and black pepper.
4. Coat the Bacon: Lay the bacon slices on the prepared sheet and brush generously with the maple mixture.
5. Bake: Bake the bacon for about 15-20 minutes, or until crispy. Flip halfway through for even cooking.
6. Cool: Remove from the oven and let cool on a paper towel to soak up excess grease.

For the Buttermilk Ricotta Pancakes:

1. Whisk Dry Ingredients: In a large bowl, whisk together flour, baking powder, baking soda, salt, and sugar.
2. Combine Wet Ingredients: In another bowl, mix together the ricotta, buttermilk, eggs, melted butter, and vanilla extract until smooth.
3. Combine Mixtures: Gradually fold the wet mixture into the dry ingredients until just combined (do not overmix).
4. Heat the Griddle: Preheat a non-stick skillet or griddle over medium heat and lightly grease with oil or butter.
5. Cook the Pancakes: Pour 1/4 cup of batter for each pancake onto the skillet. Cook until bubbles form on the surface, about 2-3 minutes. Flip and cook for another 2-3 minutes until golden brown.
6. Keep Warm: Transfer cooked pancakes to a plate and cover to keep warm while cooking the remaining batter.