Oatmeal Bacon Pancakes
Yield
4 servingsPrep
10 minCook
20 minReady
35 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | ounces |
all-purpose flour
|
|
| 1 | ounce |
oatmeal
|
|
| 1 | cup |
buttermilk
|
|
| 1 | each |
eggs
beaten |
|
| 8 | slices |
bacon
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 115.6 | ml/g |
all-purpose flour
|
|
| 28.9 | ml/g |
oatmeal
|
|
| 237 | ml |
buttermilk
|
|
| 1 | each |
eggs
beaten |
|
| 8 | slices |
bacon
|
|
Directions
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.
