For the pancakes:

In a large bowl, whisk together the eggs and sugar until well combined. Add the melted butter, flour, and milk, and continue mixing. Lastly, add the baking soda, baking powder, and oregano, and mix until the batter has a smooth consistency.

Heat a pan over medium heat and melt a bit of butter. Spoon 2 tablespoons of the batter into the pan to form 2 pancakes. Cook the pancakes on one side until small bubbles form on the surface, then flip them over using a spatula. Repeat the process for the remaining batter to make 2 more pancakes. Set them aside.

For the bacon:

In the same pan, cook the bacon slices on both sides until crispy. Set aside.

To serve:

On a serving plate, place one pancake and spread a generous amount of Mustard & Mayo Sauce on top. Add a slice of ham, a slice of bacon, and a slice of cheddar cheese. Use a kitchen torch to melt the cheddar cheese. Sprinkle with fresh arugula, then cover with a second pancake and add more Mustarda & Mayo Sauce on top. Repeat the process for the remaining ingredients and serve immediately.

Heat the water so that it is lukewarm. Put the lukewarm water in a bowl and add the yeast and sugar. Stir and set aside for 10 minutes. In a bowl, mix the flour and salt and pour in the yeast mixture. Mix with your hands and knead for 10 minutes. When the dough is elastic and springs back quickly when you press your finger into it, it is ready. Transfer the dough to a lightly oiled bowl, cover with cling film and leave it for 1 hour in a warm place, e.g. in the oven at its lowest temperature, until doubled in volume. Remove from the bowl and knead for 5 minutes. Roll out the dough by hand or with a rolling pin on a baking tray lined with parchment paper.

At the same time, prepare the tofu by draining its liquid and cutting it into very small cubes. Put it in a baking tray, add the olive oil and the soy sauce and bake at 180°C in the air for 20 minutes. Remove from the oven, add the Sweet BBQ Sauce and mix well. Continue baking for 10 more minutes.

Thinly slice the mushrooms and onion. Cut the pineapple into small cubes. Spread the Sweet BBQ Condito Sauce on the dough and add the mushrooms, onion, pineapple and cooked tofu. Bake in a preheated oven at 180°C in the air setting for 20 minutes. Remove from oven and optionally sprinkle with salt and oregano. Serve and enjoy.