6 slices bacon
1 (9 oz.) pkg. corn muffin mix
1 c. milk (use powdered or reconstitute)
1 egg
Syrup, applesauce, butter
Shortening

In skillet, cook bacon until crisp. Remove and crumble. Reserve 2 tablespoons drippings. In bowl, combine corn muffin mix, milk, egg, crumbled bacon, and reserved drippings. Blend until dry ingredients are thoroughly moistened (batter will be slightly lumpy). Pour about 1/4 cup batter for each pancake on hot, lightly greased griddle or skillet. Turn when bubbles appear on pancake and edges look cooked. Cook on second side until golden. Use more shortening if necessary. Serve with syrup, applesauce, and/or butter.