Bacon, Egg And Cheese Pancake Tacos

Instructions:
1. Prepare the Bacon:
• Lay the bacon strips on a cold skillet.
• Place the skillet over medium heat and cook the bacon until crispy, about 7-8 minutes, turning occasionally.
• Once cooked, place the bacon on a paper towel-lined plate to drain and cool.
• Once cool, chop the bacon into small pieces.
2. Make the Pancakes:
• In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
• In another bowl, beat the egg and then add the buttermilk, milk, and melted butter.
• Combine the wet and dry ingredients until just mixed.
• Heat a non-stick skillet over medium heat and pour 1/4 cup of the batter to form pancakes.
• Cook until bubbles form on the surface, then flip and cook until golden brown.
• Repeat until all the batter is used.
• Keep pancakes warm in a low oven if necessary.
3. Scramble the Eggs:
• Whisk the eggs in a bowl.
• Melt a knob of butter in a pan over medium heat.
• Pour in the eggs and let them set for a few seconds.
• Stir gently with a spatula, allowing the uncooked egg to flow underneath.
• Sprinkle the shredded cheddar cheese on top of the eggs and continue to cook until they are set but still moist.
4. Assemble the Tacos:
• Take a warm pancake and place a generous amount of scrambled eggs in the center.
• Sprinkle the chopped bacon over the eggs.
• Fold the pancake in half to form a taco shape.
• Repeat with the remaining pancakes.
5. Serve:
• Serve immediately with a side of maple syrup for drizzling.