Poached Eggs with Bacon and Toasted Pecan Pancakes!

1. Preheat oven to 200 degrees. Whisk flours, sugar, baking
   powder, and 1/4 teaspoon salt in a large bowl; set aside. Whisk together
   buttermilk, 1 egg, vanilla, melted butter, and 1 tablespoon oil; whisk
   into flour mixture. Using a rubber spatula, fold in chopped pecans; set
   batter aside.

2. Cook bacon in a medium skillet over medium heat, turning once,
   until crisp, 7 minutes per side. Let drain on paper towels. Transfer
   bacon to a baking sheet in oven to keep warm.

3. Heat 1 teaspoon butter and remaining teaspoon oil in a medium
   nonstick skillet over medium heat. Working in batches of 2, pour in 1/4
   cup batter for each pancake. Cook until small bubbles form, 2 1/2 to 3
   minutes. Flip; cook until golden brown, about 2 minutes. Transfer to
   baking sheet in oven to keep warm.

4. Fill a small, high-sided skillet with 1 1/2 inches water; heat
   over medium heat until barely simmering. Break remaining eggs into
   separate cups; pour eggs into water. Cook, basting tops of eggs with the
   simmering water, until set, 2 to 3 minutes. Using a slotted spoon,
   transfer eggs to a paper towel to drain.

5. Place 2 pancakes on each plate; drizzle with warm syrup. Arrange
   bacon over pancakes, and place poached egg on top. Drizzle with more
   syrup, if desired, and a sprinkle of salt. Garnish with toasted glazed
   pecans.

Thanks MS!