4 oz Flour

      1 oz Fine oatmeal

      1 c  Buttermilk or milk

      1 ea Egg (beaten)

      8 ea Strips bacon

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