Pancake breakfast tacos

• streaky bacon↗100g g
• self-raising flour↗125g g
• baking powder↗1 tsp tsp
• golden caster sugar↗10g g
• butter↗15g g

  melted

• vanilla extract↗1 tsp tsp
• milk↗125ml ml
• egg↗3 3
• neutral-tasting oil½ tbsp tbsp
• chives2g g

  finely chopped

• mature cheddar↗30g g

  grated

• butter↗60g g

  softened

• maple syrup↗1 tbsp tbsp
• ground cinnamon↗pinch of

  pinch of

• eggs↗2 2
• butter↗1 tbsp

Step-by-step instructions

1. 1

   Heat the oven to 200C/180C fan/gas 6 and arrange the bacon in a single layer on a baking tray. Bake for 12-14 mins until crisp. Meanwhile, combine the flour, baking powder and sugar in a bowl. Whisk the butter, vanilla, milk and egg together in a jug. Make a well in the centre of the dry ingredients and pour in the wet mixture, whisking to combine. Be careful not to over-whisk – it’s fine if there are lumps.

2. 2

   Heat a little of the oil in a non-stick pan over a medium heat. Spoon in 2 tbsp batter and spread out into a 12cm circle. Cook for 2-3 mins until the edge is set and golden. Flip and cook for 1-2 mins more until set. Repeat to make four pancakes, keeping finished pancakes warm in a low oven while you cook the next.

3. 3

   Meanwhile, for the maple butter, beat the ingredients together until smooth. For the scrambled eggs, whisk the eggs with a pinch of salt. Melt the butter in a frying pan over a medium heat. Once foaming, pour in the beaten egg, cook, undisturbed, for 20 seconds, then stir and cook for 1-2 mins more until set, light and fluffy. Don’t stir too often – you don’t want to break up the eggs too much.

4. 4

   Spread the maple butter over the pancakes, then top with the eggs, bacon, chives and cheese.