In bowl, whisk together flour, sugar, baking powder and salt. In another bowl, whisk together milk, egg and half the oil until blended. Stir wet ingredients into dry ingredients; mix until just combined (batter will be lumpy but no dry flour should be left). Transfer batter to measuring cup or pitcher with spout. Let stand 10 min.
Place large cast-iron skillet on BBQ grill preheated to medium. (Alternatively, place cast-iron skillet on stovetop or cook batter directly on electric griddle). Brush skillet with oil. Pour 1/3 cup (75 mL) batter into skillet to form a 2 X 7-in. (5 X 18-cm) strip. Top each strip with slice of cooked bacon and press gently into batter. When bubbles form on surface of batter, flip pancake strip, pressing down gently with back of spatula. Cook 1 min. until golden brown and set.
Repeat with remaining batter and bacon, wiping skillet clean between batches and brushing with remaining oil as required. Reduce heat if pancakes brown too quickly. Make 8 pancake fingers. Serve with maple syrup.
Serve with fresh berries and whipped cream.