Breakfast Pancake Tacos with Cheesy Scrambled Eggs

Method

1. Preheat the oven to 350°F with top and bottom heat. In a large bowl, whisk together the flour, baking powder, sugar, and salt. In a small measuring cup, beat the eggs with the milk, then stir in half of the melted butter. Gently fold the wet mixture into the dry ingredients until just combined—a few small lumps are fine. If the batter seems too thick, add a splash more milk.
2. Line a baking sheet with parchment paper and lay the bacon strips on it. Brush the bacon with maple syrup and season with pepper. Bake for 15–20 minutes until golden and crispy. Remove from the oven and let drain on paper towels.
3. Melt half of the remaining butter in a large nonstick skillet over medium heat. Pour in about 1/4 cup of batter per pancake, making 4-inch (10 cm) rounds. Cook until bubbles form on the surface and the edges look set, about 2–3 minutes. Flip and cook for another 1–2 minutes until lightly browned. Transfer to a plate and repeat with the remaining batter, adding more butter as needed.
4. Finely chop the chives. In the same skillet, melt the remaining butter over low to medium heat. In a bowl, beat the remaining 6 eggs with salt and pepper. Pour the eggs into the skillet and stir gently with a rubber spatula. Reserve a small handful of cheese for garnish. Just before the eggs are fully set, stir in most of the cheese. Remove from heat when the eggs are still slightly glossy.
5. To serve, fold each pancake in half like a taco. Fill with scrambled eggs, top with bacon pieces, the reserved cheese, and chives. Drizzle with hot sauce if desired. Serve immediately.