First we’ll make the pancake batter. In a large bowl, mix flour, sugar, baking powder, baking soda, and salt. In a smaller bowl, combine butter, buttermilk, and eggs.
Add the wet ingredients to the dry and stir just until combined. It might appear a little lumpy, but that’s OK.
Cover and place in the refrigerator while you work the next steps.
In another bowl, combine mascarpone, whipping cream, lemon juice, and honey. Beat at medium speed until stiff peaks form, about 2–4 minutes. Place this in the fridge as well.
In a nonstick skillet, add pecans and sugar. Stirring constantly over medium heat until the sugar has fully dissolved, pour onto a parchment-lined pan to cool.
Preheat oven to 350°F.
In a large cast iron skillet, cook chopped bacon until crispy. Remove from heat. Spoon the bacon onto a paper towel–lined plate. Pour bacon fat out into a metal bowl.
Spread the pancake batter into the iron skillet.
Drop half of the pint of blueberries into the batter evenly.
Bake 25 minutes or until golden brown and a toothpick comes out clean.
Let the pan cool 15 minutes.
If you’re feeling daring, flip the pancake onto a pizza pan. If not, it can be topped and served from the cast iron.
Spread the mascarpone over the pancake.
Top with bacon, nuts, and blueberries.
