Categories: Breakfast, Irish, Low-cal 
      Yield: 8 servings 
  
      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.