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Oatmeal Bacon Pancakes
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(4 servings)
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- 1 and 1/2 cups buttermilk (or regular milk if you don't have any buttermilk)
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1 cup flour
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1/4 cup quick cooking oatmeal - pulsed in food processor to corn meal-like consistency
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2 large eggs - beaten
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8 strips of bacon - cooked and crumbled
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3/4 teaspoon baking powder
In a large mixing bowl, sift flour, oatmeal and baking powder together.
In a separate bowl, mix egg and milk together.
Add wet mixture to dry mixture and mix well. Fold in crumbled bacon.
On a hot, greased griddle or fry pan, dollop batter in 1/4 cup amounts to make pancakes. Cook until top side of batter begins to bubble. Flip and cook other side until golden brown.
Makes about 12 medium pancakes.
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Great with butter and maple syrup. The amount of bacon we use is fairly modest. The original recipe called for a dozen strips but that made the pancakes a little too rich and salty.
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Mr Breakfast would like to thank Bennett for this recipe.
Recipe number 1700. Submitted 4/4/2006.
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