Oatmeal Bacon Pancakes

(4 servings)

  • 1 and 1/2 cups buttermilk (or regular milk if you don't have any buttermilk)
  • 1 cup flour
  • 1/4 cup quick cooking oatmeal - pulsed in food processor to corn meal-like consistency
  • 2 large eggs - beaten
  • 8 strips of bacon - cooked and crumbled
  • 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.

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.

Mr Breakfast would like to thank Bennett for this recipe.

Recipe number 1700. Submitted 4/4/2006.