8 slices bacon
8 eggs
2 cups Pearl Milling Company Pancake, not the buttermilk variety
1¾ cup water
8 slices American cheese
Preheat oven to 400°F. Place 8 slices of bacon on a wire wrack resting on a rimmed baking sheet. Bake the bacon for about 8 to 10 minutes or until cooked crisp.
Fry eggs by cooking them over medium heat in a non-stick skillet. Cook the eggs sunny side up until they are hard, and no longer runny.
Mix pancake batter and water together. These will thinner than your standard pancake, the thinness gives them the flexibility that you need, to turn them into a wrap.
Heat a griddle up to 350°F. Spray it with non-stick spray.
Ladle ½ cup of pancake batter onto the hot griddle. Cook until the tops are bubbly, and the edges begin to cook. Flip, and cook for about 60 seconds. Remove pancakes from the griddle.
To make the wrap place one slice of American cheese, then the cooked egg on top of the cheese. Finally add one piece of bacon on each pancake.
Fold over and eat like a taco.