INGREDIENTS
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For the pancake wraps:
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2 large eggs
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1/4 teaspoon vanilla
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1/4 teaspoon salt
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1 cup milk, divided
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1 cup all-purpose flour
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1/2 teaspoon butter
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For the wrap filling:
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4 hash brown patties
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8 strips bacon
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4 tablespoons butter, divided
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1 1/2 teaspoons salt, divided
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8 large eggs
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1 cup shredded cheese
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4 tablespoons maple butter
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2 tablespoons maple syrup