Start with making the pancake batter. Crack the eggs into a mixing bowl and beat with a whisk. Add in the milk and melted butter and whisk again.
In a seperate bowl sieve the flour and baking powder together. Fold through the wet ingredients and stir through the sugar.
Roughly chop the chavroux goats cheese and fold through the batter. Set aside.
In a separate mixing bowl, crack the eggs for scrambling and whisk for a minute or so. Season with salt and pepper and the crumble in the remaining goats cheese.
Warm both frying pans, and melt a little butter into both. Using a small label, pour the pancake batter into the pan about 2 tbsp amount, trying to form as many circles as possible. This will have to be done in batches so keep an eye on them, turning after 3 minutes or so.
Meanwhile turn the heat right down on the other pan and add in the scramble eggs. Continually whisk the eggs so they are smooth and creamy. Cook to your liking.
As the eggs continue to cook, add the bacon to crisp in the pan along side the pancakes. They will only need a few minutes.
Divide the pancake stack between two plates with crispy bacon, fluffy eggs and maple syrup on the side.