Prepare mise en place: dice the half pear to roughly even 6–8 mm pieces so they cook uniformly; measure the maple syrup, butter and zest. Having everything ready keeps the short cook time efficient and prevents the bacon or pears from overcooking.

Crisp the applewood-smoked bacon: place a cold 8–10" (20–25 cm) skillet over medium heat and lay in the bacon rashers (no oil). Start from a cold pan so the fat renders slowly and the meat crisps without burning. Cook 3–5 minutes per side, adjusting the heat so it sizzles but doesn’t smoke — you want golden, even browning and crisp edges. Transfer to a paper towel–lined plate to drain and rest (resting keeps it crisp and concentrates flavor). Reserve 1 tsp of the rendered fat in the pan if you want an extra smoky finish for warming the pancakes.

Make the spiced pear compote: wipe the skillet of large char bits, lower heat to medium-low, add 1 tsp unsalted butter. Once the butter foams, add the diced pear, 1 tsp maple syrup and a pinch of cinnamon and kosher salt. Cook gently for 3–4 minutes, stirring occasionally, just until the pear is tender and the syrup has reduced to a glossy glaze. Cook slowly to concentrate the fruit’s sweetness and keep some diced texture — high heat will break the pear into mush.

Warm and refresh the pancakes: heat a clean nonstick skillet over low-medium heat. If you reserved bacon fat, wipe the pan with a paper towel leaving a whisper of fat (or use 1/4 tsp butter). Warm each pancake 30–45 seconds per side — enough to crisp the outer edge and reheat the interior without drying. This step revives the pancake’s surface for a pleasant contrast to the soft compote and crunchy bacon.

Plate with intention: stack the warm pancakes on a plate. Spoon the warm spiced pear compote across the stack so it seeps into the layers. Break the crisp bacon into 3–4 pieces and arrange over and beside the pancakes to provide textural contrast and smoky notes that cut the sweetness.

Finish and balance: drizzle 1 tsp maple syrup over the pancakes and compote — a light glaze brightens the dish without making it soggy. Sprinkle the lemon zest over the top and finish with a small pinch of kosher salt and a light grind of black pepper if using. The acid from the lemon zest lifts the maple and pear; the salt balances sweetness; the pepper offers a subtle savory lift.

Serve immediately: this dish is best eaten hot so the pancakes keep their tenderness, the compote is warm and glossy, and the bacon remains crisp.