4 oz Flour
1 oz Fine oatmeal
1 c Buttermilk or milk
1 Egg (beaten)
8 Strips bacon
Sift the dry ingredients, then add the egg and enough milk or buttermilk
to make a batter like thick cream.
Fry the bacon rashers and drain, then make a large pancake, pouring the batter over the entire bottom of the pan.
Cook on one side, toss over, spread with a little mustard if liked, then add the bacon and fold over. Make the rest of the batter into pancakes the same way.
Makes 4 very large pancakes or 8 small ones.