8 Servings
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 teh 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.
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