Pancake Tacos with Cheese and Bacon

INGREDIENTS

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1 cup all-purpose flour

1 tablespoon granulated sugar

2 teaspoons baking powder

Pinch of salt

1 cup buttermilk

2 tablespoons melted butter

1 egg

Nonstick cooking spray

8 slices cheddar cheese

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FILLING

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8 strips bacon

1 tablespoon unsalted butter

6 eggs, whisked

Salt and freshly ground black pepper

4 scallions, thinly sliced

Hot sauce, for serving (optional)

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DIRECTIONS

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1. Preheat the oven to 375°F. Line one baking sheet with aluminum foil and one with parchment paper.

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2. MAKE THE PANCAKES: In a large bowl, whisk the flour with the sugar, baking powder and salt to combine. Add the buttermilk, melted butter and egg, and mix well.

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3. Heat a large griddle over medium-high heat. When it’s hot, coat it with nonstick cooking spray.

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4. Working in batches, scoop ¼ cup of the batter onto the hot griddle (you’ll get 8 pancakes total). Cook until the bottom of the pancake is golden brown, 2 to 3 minutes, then flip and cook until golden on the other side, 1 to 2 minutes more. (If the pancake looks too fluffy when you flip it, press it down a little with your spatula to flatten it.)

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5. Transfer the finished pancakes to the parchment-lined baking sheet and top each with a slice of cheese.

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6. MAKE THE FILLING: Arrange the bacon strips on the foil-lined baking sheet and bake until crisp, 15 to 17 minutes. During the last 5 minutes of cooking time, transfer the baking sheet of pancakes to the oven to warm them and melt the cheese.

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7. Meanwhile, heat the butter in a medium skillet over medium heat. Add the eggs and scramble for 3 to 4 minutes. Season with salt and pepper.

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8. To serve, break each piece of bacon in half and place the two halves on top of a pancake. Repeat with all the bacon and pancakes, and then divide the scrambled eggs among the pancakes. Garnish with scallions and hot sauce, if using. Serve immediately.