In a large skillet over medium heat, cook the thick-cut bacon strips until dark brown and crispy, about 8–10 minutes. Place bacon on a paper towel to drain excess grease.

In a separate bowl, whisk together the eggs and a pinch of black pepper. Melt 1 tablespoon of butter in the skillet. Cook the eggs gently for about 3–4 minutes, stirring occasionally until soft curds form.

In a mixing bowl, combine the all-purpose flour, baking powder, and granulated sugar, whisking until well blended. Gradually fold in the whole milk and remaining melted butter until just combined; do not overmix.

Preheat a non-stick griddle or frying pan over medium-low heat and lightly grease it. Pour about 1/4 cup of batter onto the griddle; cook until bubbles form on the surface, approximately 2–3 minutes, then flip and cook for another 1–2 minutes until golden-brown.

Once the pancakes are cooked, carefully fold each pancake into a U-shape while they are still warm. Layer the filling by placing two strips of crispy bacon, followed by a generous scoop of soft scrambled eggs on each pancake. Sprinkle shredded orange cheddar cheese over the filling, and garnish with finely chopped fresh chives and an extra dash of black pepper.