Ingredients
Equipment
Method
Preparation
- Place bacon in a skillet over medium heat. Fry until reddish-brown and crispy. Drain on paper towels and crumble into small bits.
- Whisk flour, baking powder, sugar, and salt. Add milk, one egg, and melted butter. Whisk until mostly smooth.
Cooking & Assembly
- Pour 1/4 cup (60ml) of batter onto a hot griddle for each pancake. Cook until golden brown on both sides. Keep warm.
- Whisk remaining eggs with a splash of milk. Cook in a non-stick pan over medium-low heat until moist and fluffy.
- Layer cheddar, eggs, and bacon onto pancakes. Fold into taco shapes. Mix mayo and sriracha, then zigzag over the top. Garnish with chives and black pepper.
Nutrition
Notes
Keep pancakes thin to prevent cracking when folding.
Do not overmix the pancake batter for the lightest texture.
Do not overmix the pancake batter for the lightest texture.
