Bacon Pancakes

(2 servings)

  • 3/4 cup flour
  • 1 cup milk
  • 2 eggs
  • salt and pepper
  • 1 and 1/2 tsp crumbled herbs or herb blends
  • 1/2 pound lean bacon
  • 1 can niblets (kernel) corn -- (you can use 1 cup frozen corn too)
Preheat oven to 350 F.

Cut bacon into small pieces and fry in frying pan till crispy, then drain off grease.

Sift flour into bowl and add half the milk. Stir till smooth. Add eggs and remaining milk and beat till batter is smooth and light. Add seasonings.

Spoon 2 teaspoons of the bacon grease into the bottom of the baking dish or pie plate. Put bacon and corn into bottom of dish and carefully pour on the batter.

Bake for 30 minutes till pancake is set or till the top is golden brown.

For an added touch, you can sprinkle some grated cheese onto the pancake just before it's due to come out of the oven.

Mr Breakfast would like to thank Mr Breakfast for this recipe.

Recipe number 142. Submitted 4/28/2002.