• 130g plain flour
  • 1 tbsp granulated sugar
  • 2 tsp baking powder
  • Pinch of salt
  • 240g buttermilk
  • 2 tbsp melted butter
  • 1 egg
  • Oil, for greasing
  • 8 slices cheddar cheese
  • 8 strips streaky bacon
  • 1 tbsp unsalted butter
  • 6 eggs, whisked
  • Salt and freshly ground black pepper
  • 4 spring onions, thinly sliced
  • Chipotle tabasco, to serve
  • Handful coriander, to serve


  1. Preheat the oven to 160 C. Line one baking sheet with aluminium foil and one with baking paper.
  2. 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.
  3. Heat a large pan over medium-high heat. When it’s hot, coat it with nonstick cooking spray.
  4. Working in batches, scoop a ladleful of the batter onto the hot pan. 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.)
  5. Transfer the finished pancakes to the parchment-lined baking sheet and top each with a slice of cheese.
  6. For 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.
  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.
  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.