Pour the wet mixture into the dry ingredients and fold gently until just combined. Do not overmix; a few small lumps are fine. Fold in the chopped chives, grated cheddar and chopped cooked bacon. Season with the freshly ground black pepper and adjust salt only if needed (cheddar and bacon add saltiness). Batter should be thick but pourable; if too thick, stir in up to 2 tablespoons extra milk.

Heat pan

Heat a large nonstick skillet or griddle over medium heat. Brush or spray lightly with oil or a little butter. The surface is ready when a few drops of water sizzle and evaporate within a second.

Cook pancakes

Spoon about 1/4 cup batter per pancake onto the hot surface (makes 8–10 pancakes). Cook until bubbles form on the top and the edges look set, about 2–3 minutes. Flip and cook the second side until golden and cooked through, about 1–2 minutes more. Keep finished pancakes warm in a low oven (90–100°C / 200°F) on a baking sheet while you cook the rest.

Simple Herb Yogurt

In a small bowl combine the Greek yogurt, lemon juice, olive oil, chopped dill and parsley. Season with 1/4 teaspoon salt and 1/4 teaspoon black pepper. Taste and adjust acidity or salt. Chill briefly if time allows so flavors meld.

Toppings & Garnish

Poach eggs

Bring a medium pot of water to a gentle simmer and add a tablespoon of vinegar if desired (helps egg white coagulate). Crack eggs one at a time into a small bowl and slip gently into simmering water. Poach for 3–4 minutes for soft yolks. Remove with a slotted spoon, drain on paper towel and keep warm.

Assemble and serve

Stack 2 pancakes per serving on plates. Spoon a generous tablespoon of the herb yogurt on each stack. Top each stack with a poached egg, a small handful of microgreens or arugula, a sprinkle of extra chopped chives and a pinch of flaky sea salt. Drizzle with hot sauce if using. Serve immediately.