Buttery Honey Cinnamon Pear Pancakes

Line another baking tray with foil and lay the bacon rashers on in a single layer.
When the oven is hot, pop the bacon on the top shelf of your oven to bake until golden, 15-20 mins. IMPORTANT: Wash your hands and equipment after handling raw meat. Cook bacon thoroughly.

Meanwhile, heat a large frying pan on medium heat (no oil).
Once hot, add the flaked almonds and dry-fry, stirring regularly, until lightly toasted, 3-4 mins. TIP: Watch them like a hawk as they can burn easily.
Once toasted, transfer them to a small bowl and pop your pan back on medium-high heat.

Melt the butter in the pan, then add the pear slices, remaining honey and cinnamon (see ingredients for amount) with a pinch of salt.
Cook the pears until softened and sticky, 4-6 mins, turning every min.
Once softened, remove from the heat and set aside.

Meanwhile, pop the pancakes on the middle shelf of the oven to warm through, 2-3 mins.
Once warmed, remove from the oven and spread the honey soured cream evenly on top of each.