3 eggs
1/2 cup flour
1/2 teaspoon salt
1/2 cup milk
2 tablespoons vegetable oil
1/2 tsp. vanilla (optional)
4 strips bacon

Heat oven to 450°F.

Beat eggs thoroughly. Gradually add flour and salt, beating well. Stir in milk until batter is smooth. Stir in oil and vanilla (optional).

Pour into a buttered 10-inch skillet or 9x9x2-inch baking dish. Arrange bacon on top.

Bake in preheated oven for 20 minutes; reduce oven temperature to 350°F and bake 10 minutes longer.

Serve immediately with syrup or Prune-Raisin Sauce.

3 to 4 servings

Prune-Raisin Fruit Sauce:

2 cups water
10-15 pitted prunes
1/3 cup raisins
1/2 to 1 tsp. cornstarch
1 tsp. cinnamon
1/2 tsp. freshly grated nutmeg
1 tbsp. sugar
pinch of salt

In a saucepan, bring water to a boil. Add prunes and raisins. Reduce heat to a simmer and continue to cook for about 25 minutes. Thick with 1/2 tsp. cornstarch mixed with a few drops of water until smooth. Add spices, sugar and salt. If too thick, thin with a little rum or water, if desired. If too thin, cook a bit longer. Serve over pancakes.

May be stored in refrigerator for 1-2 weeks; pour boiling syrup into hot jar and refrigerate when cool. Makes about 2 1/2 cups.