Make the Pancakes:

1. Combine the flour, sugar, baking powder, baking soda and salt in a large bowl.
2. In a separate bowl, whisk together buttermilk, milk, eggs and melted butter.
3. Pour wet ingredients into dry ingredients and whisk with a fork until just combined. Do not over mix.
4. Heat a lightly oiled griddle or saucepan over medium high heat.
5. Scoop approximately 1/2 cup of batter onto the griddle and cook on both sides for 2-3 minutes. Place on a plate and keep in a warmed oven until ready to assemble tacos.

Recipe Prep:

1. Preheat the oven to 375° Fahrenheit.
2. Place the pancakes on parchment paper-lined baking sheets. Top with slices of cheddar cheese.
3. Place the bacon on a tinfoil-lined baking sheet and bake until crisp, 15 to 17 minutes. Five minutes before bacon is done, put the pancakes in the oven to allow the cheese to melt.
4. Meanwhile, heat the butter in a large skillet over medium heat. Add the whisked eggs and scramble for 3 to 4 minutes. Season with salt and pepper.
5. Fill each pancake with a scoop of scrambled eggs and a piece of bacon cut in half. Garnish with feta, chives and hot sauce (optional). Serve immediately.