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1. In a large mixing bowl, combine the all-purpose flour, sugar, baking powder, baking soda, and salt. In a medium bowl, whisk together the buttermilk, eggs, and melted butter.
2. Make a well in the center of the flour and add the buttermilk mixture. Whisk until the batter is 75% combined. Then, add the crumbled Breakfast Chive and fresh chives, and stir just until the batter is combined. Let the batter sit for 10-15 minutes until bubbles appear on the surface.
3. Heat a pan or griddle over medium heat, and grease with a little unsalted butter or avocado oil. Add ¼ cup of batter to the pan, swirling it with a spoon to create a circle. (The batter will be thick.) Cook until bubbles appear on the surface of the pancakes and the edges are set.
4. Flip and cook for another 1-2 minutes until the pancake is golden brown. Repeat with the remaining batter until you have 16 pancakes. Keep the pancakes warm in the oven at low heat while you make the rest of the pancakes.
5.Serve the pancakes with fried eggs on top. Garnish with chili crisp and more chives. Serve immediately.
