In a large skillet, heat over medium heat and add the bacon. Cook for about 6-8 minutes until dark brown and crispy. Transfer to a plate lined with paper towels to drain excess fat.

While the bacon is cooking, whisk the eggs with a pinch of salt. In a non-stick pan, melt the butter over low heat and pour in the egg mixture. Cook for about 4-5 minutes, stirring occasionally, until soft, creamy curds form.

In a mixing bowl, combine flour, baking powder, and salt. In a separate cup, whisk together milk, egg, and melted butter. Fold the wet ingredients into the dry mixture until just combined.

Preheat a non-stick griddle over medium-low heat, greased with butter. Pour 1/4 cup of pancake batter for each pancake and cook for about 2-3 minutes until bubbles form, then flip and cook for 1-2 minutes until golden.

Take each warm pancake and fold into a U-shape. Layer bacon, scrambled eggs, and cheese inside each pancake. Garnish with chives and black pepper, then serve immediately.