Preheat oven to 425°F.

Heat a large (10-inch) cast iron, or oven-safe, skillet over medium heat and cook bacon until just barely crispy. Remove bacon to paper towels to drain. Turn off stove and pour off all but 1 tablespoon of rendered bacon fat.

Add the butter to the skillet and allow to melt while you make the pancake batter.

To a high-speed blender, add the eggs, milk, flour, salt, and 1/4 cup cheese. Blend until well blended, scraping down sides as needed.

Pour batter into skillet. Top with 1/4 cup of cheese, and crumble the bacon over the top. Place in oven.

Bake for 16 to 18 minutes, or until pancake is puffed up and brown around edges.

Sprinkle remaining cheese on top and garnish with onions and/or chives. Serve warm.