Combine the flour, baking powder, and caster sugar in a bowl.
Whisk the egg yolks and 250ml milk into the dry ingredients to create a smooth batter.
Whisk egg whites in a separate bowl until soft peaks form and fold them into the batter.
Melt 25g butter in a hot frying pan until foaming.
Ladle batter into the pan and cook for 2 minutes until bubbles form.
Flip the pancakes and cook for another minute until golden.
Fry the bacon in a separate pan for 2 minutes per side until crisp.
Serve the pancakes topped with bacon and a drizzle of maple syrup.