1.
Preheat the grill to high.
2.
To make the batter, sift flour, baking powder and cayenne into a bowl. Add the egg yolks and lightly mix, then slowly add the milk, beating with a wooden spoon until smooth. Beat the eggwhites in a separate bowl until soft peaks form, then fold into batter.
3.
Add capsicum and parsley to the batter, season with sea salt and pepper, and toss well.
4.
Brush the bacon rashers with maple syrup, and grill until crisp and scorchy, being careful not to let them burn.
5.
Heat the oil in a non-stick frypan over medium-high heat until hot, and drop 4 separate tablespoonfuls of the batter into the pan. When the holes appear on top after 30 seconds, turn and cook the other side until golden.
6.
Keep the cakes warm while making 4 more - using more oil if necessary.
7.
Stack 2 pancakes on each serving plate with half the maple bacon between. Top with the remaining maple bacon and slice of butter, and drizzle some extra maple syrup over top. Serve with a green leaf salad