1. BACON PANCAKE

makes 1 large pancake


6 slices bacon, cut into 1-inch pieces
1 cup flour
1 cup milk
1 egg
Salt to taste
Freshly ground black pepper to taste

In a 9-inch frying pan cook the bacon until brown. Drain off excess grease but leave enough to amply coat the pan.

For ease in pouring, especially if you make more than one pancake, place the flour in a 4-cup measuring cup. Combine milk and egg and stir into the flour, a little at a time, to make a smooth batter.

Pour the batter over the bacon pieces, swirling the pan to distribute evenly. Cook over medium to low heat until the pancake is solid on top and brown on the bottom. Shake the pan occasionally to make sure the pancake does not stick. Slide it out carefully onto a plate, turn it over with the help of a flat lid, slide it back into the pan, and brown the other side, or toss the pancake up in the air and turn it over in proper flapjack style.

When the pancake is done, remove it to a plate, eat the whole thing, or cut into wedges and share.


courtesy of: Foods of the Hudson: A Seasonal Sampling of the Region’s Bounty by Peter G. Rose. Woodstock, NY: The Overlook Press (Lewis Hollow Road, Woodstock, NY 12498), 1993, pp. 218-219