Servings: 6–8 stuffed pancakes
Total Time: ~30 minutes

Ingredients:

• 1 ½ cups all-purpose flour
• 2 tsp baking powder
• 1 tbsp sugar
• 1 tsp salt
• 2 tbsp melted butter
• 1 tsp vanilla extract
• 1 egg
• 1 ⅓ cups milk
• 5–6 slices bacon, cooked and chopped
• 4 eggs, scrambled
• 1 cup shredded cheese (cheddar or preferred)
• Maple syrup
• Oil or butter (for griddle)

Instructions:

1. Cook the Bacon & Eggs
   • Fry bacon until crisp, then chop into small bits.
   • Scramble eggs gently on a cooling griddle (to avoid watery eggs). Set aside.
2. Make Pancake Batter
   • In a large bowl, mix flour, baking powder, sugar, salt, butter, vanilla, egg, and milk until smooth. Batter should be slightly runny.
3. Form Pancakes
   • Preheat griddle to medium-low. Pour a circle of batter for the bottom pancake.
   • Drizzle lightly with maple syrup, then add scrambled eggs, bacon bits, and shredded cheese.
4. Seal & Cook
   • Pour another small pancake over the top.
   • Once edges start to set, carefully flip and press edges together to seal.
   • Cook until golden brown on both sides.
5. Serve
   • Drizzle with extra syrup or enjoy handheld — perfect for camping or breakfast on the go!