1 c. all-purpose flour
3/4 c. cornmeal
1 tbsp. sugar
2 tsp. baking powder
2 beaten eggs
1 1/2 c. milk
1 tbsp. cooking oil
4 slices bacon, crisp, cooked, drained and crumbled

Cook drained and crumbled bacon in mixing bowl. Combine flour, cornmeal, sugar and baking powder. Combine eggs, milk and oil and add at once to dry ingredients, stir in bacon. For each pancake, pour 1/4 cup batter into hot lightly greased griddle or heavy skillet. Cook on other side when pancake has a bubbly surface and slightly dry edges. Serve with syrup if desired. Makes 12.