In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt until well combined.

In a separate medium bowl, whisk the milk, 1 egg, and melted butter.

Gradually fold the wet ingredients into the dry ingredients until just combined; do not overmix.

Heat a large non-stick skillet over medium-low heat and lightly grease with butter.

Pour approximately 0.5 cup of batter into the center of the skillet, spreading it with a spoon into a thin 8-inch circle.

Cook until bubbles form on the surface and edges appear dry, approximately 2-3 minutes; flip and cook for an additional 1-2 minutes until golden. Repeat for 4 large pancakes.

In a clean bowl, whisk 6 eggs with heavy cream and a pinch of salt.

Scramble the eggs in the skillet over medium heat until soft curds form, then remove from heat.

Lay one pancake flat on a clean surface. Place 0.25 of the scrambled eggs, 2 bacon strips, and 0.25 cup of cheese in the center.

Fold the sides of the pancake toward the middle and roll tightly from the bottom to form a burrito shape.

Optional: Place the rolled burritos seam-side down in the skillet for 30 seconds to seal and melt the cheese.