1hr · 6 servings Ingredients: For the Pancake Base: • 2 large eggs • 1/4 teaspoon vanilla • 1/4 teaspoon salt • 1 cup whole milk • 1 1/2 cups all-purpose flour • 1/2 tablespoon sugar • 1/2 teaspoon butter For the Bacon and Egg Pancake Pockets: • Pancake base • 3 cups scrambled eggs • 1/2 cup shredded cheddar • 2 tablespoons chopped chives • 4 strips bacon, baked and chopped • 2 hash browns, baked and chopped into small pieces • Salt for seasoning • 1/2 cup maple syrup, for dipping Instructions: For the Pancake Base: • In a medium bowl, whisk eggs until lightly beaten. • Add vanilla, salt, and half of the milk. • Stir until combined. • Add flour and sugar and whisk until smooth. • Add remaining milk and whisk until batter is thick and smooth. • Heat a 10-inch no