Bacon Pancake Recipe

And now, for something completely different!

3/4 cup flour
1 cup milk
2 eggs
Salt and pepper (preferrably Watkins brand Pepper, the best!)
1 1/2 tsp crumbled herbs or herb blends (Watkins of course)--Your choice of flavours.
1/2 pound (500 grams) lean bacon
1 can niblets (kernel)corn -- (you can use 1 cup frozen corn too)

Baking Dish or Pie plate

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.

ENJOY!!

You can double the recipe in proportion.

NOTE: If you double the size of this recipe, you will need to increase the baking time.

A variation of this recipe is to mix the bacon and corn into the finished batter and cook it like regular pancakes.
This is quicker than the oven method.

This recipe and others on this site are meant to be food for the soul.
There are many sites dedicated to the nutritional value of various foods, and to the degree of fattening or non-fattening content.
This site is here merely for the joy of making and enjoying some neat recipes.
Super-sizing is not recommended. These foods are meant to be enjoyed in reasonable quantities.

Do you need World Class Black Pepper, Vanilla, Cinnamon?
Black Pepper, Please!

---

Strothotte.com E-mail