Oven-baked stuffed pancake with lemon-maple glaze

Ingredients:

Pancake

• 3 strips of bacon
• 1 and 1/3 cups store-bought pancake mix (to which you only need to add water)
• Zest of 1 lemon
• 1 tbsp salted butter
• 0.5 cup blueberries
• 1/3 cup pecan halves, lightly crumbled with your hands
• 1/3 cup walnut halves, lightly crushed with your hands

Lemon Maple Glaze

• 2 cups powdered sugar
• 1/4 cup freshly squeezed lemon juice
• 1/4 cup milk
• 1 teaspoon maple extract

Preparation:

1. Pancakes:
   
   Place the bacon in a cold, oven-safe, nonstick skillet (22-25 cm in diameter). Place the skillet in a cold oven and preheat the oven to 350°F (175°C). Bake the bacon for about 15 minutes, then flip it over and return it to the oven for about 5 more minutes to crisp it up.
2. Transfer the bacon to a plate lined with paper towels and return the pan with the remaining rendered fat to the oven. Increase the temperature to 200°C (400°F). Let the bacon cool, then slice.
3. In a large bowl, combine pancake mix, 1 cup water, and lemon zest. Stir to distribute the zest, then add the amount of water indicated on the package. Refrigerate the dough until the oven reaches the desired temperature.
4. Prepare the remaining ingredients, as this will all happen very quickly. Remove the pan from the oven and add the butter, tilting the pan to coat the bottom.
5. Add the bacon, blueberries, pecans, and walnuts, then quickly pour in the batter. Return to the oven and bake until set and golden brown on top, 12-15 minutes.
6. Sauce:
   
   Meanwhile, in a small bowl, combine the powdered sugar, lemon juice, milk, and maple extract. Whisk until the sugar dissolves. Drizzle the sauce over the finished pancake.