Preheat oven to 375ºF.

Bake bacon until crisp, 10 minutes. Remove from oven and reserve. Reduce oven heat to warm.

Place pears, apples, cider and cinnamon stick in a pot and bring to a boil. Once boiling, reduce heat to medium and cook until a chunky sauce forms, 12-15 minutes. Stir in 1 cup of maple syrup and remove cinnamon stick. Cover the pot and keep it warm over low heat until ready to serve.

While the sauce is simmering, combine the ground turkey with remaining 2 tablespoons maple syrup, grill seasoning, fennel seeds and poultry seasoning. Form 4 large, thin sausage patties -- you want them the same size as the pancakes, about 4 inches across.

Heat 1 tablespoon EVOO in a large, nonstick skillet over medium-high heat. Add turkey patties and cook 5 minutes on each side.

While the patties are cooking, heat a griddle pan or nonstick skillet over medium-low heat. Nest a little butter into a folded paper towel and swipe a touch of butter across the hot skillet. Make 12 buckwheat cakes, about 4 inches each, keeping the finished ones warm in oven as you go.

Place a medium skillet over medium-low heat with remaining tablespoon EVOO, about 1 turn of the pan. Cook the eggs over medium heat in any style that you prefer.

To serve, stack 1 sausage patty, 1 pancake, 1 egg, 1 pancake, 2 strips bacon and 1 pancake on plates. Spoon a hearty helping of the pear-apple-maple sauce over the top and serve 'em up!