Makes 4 very large pancakes or 8 small ones.
- 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.
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