Preheat oven to 350 degrees (I use a convection oven)
Cook the bacon. Coarsely chop the bacon
Note: Do not cook the bacon to a crisp. I usually cook it for about 8 minutes on a medium-low heat
While cooking the bacon, simultaneously melt the butter in a small saucepan over low heat
Remove melted butter from the stove. Add the buttermilk
Add the eggs. Use a spoon or fork to combine the eggs, buttermilk and butter. Set aside
In a medium bowl, add the flour, sugar, baking powder, baking soda, and salt. Use a spoon to combine. Add the bacon and sea salt caramel chips. Mix to combine, coating the bacon and chips
Note: Adding the bacon and chips and coating with the flour helps to prevent them from settling at the bottom of the pancake.
Make a well in the center of the flour mixture and pour in the buttermilk mixture. Use the spoon to gently combine the flour and buttermilk mixtures leaving some lumps
Use some butter to grease a 10-inch ovenproof non-stick frying pan. Pour the pancake batter into the pan and use a spatula or back of a spoon to even out the top (do not press down the batter)
Place the pan in the middle rack of the oven and bake for 40 minutes - test for doneness - a toothpick inserted in the middle should come out clean.
Note: If using a non-convection oven bake for five minutes longer
Cut into four to six wedges and serve - syrup on the side optional.