1 cup all-purpose flour
1/3 cup yellow cornmeal
2 teaspoons baking powder
1 teaspoon salt
1 large egg
1-1/4 cups milk
1 tablespoon melted bacon fat
2 slices bacon, cooked and crumbled
Mix flour, cornmeal, baking powder and salt in a large bowl.
In a separate bowl, beat the egg. Add milk and then bacon fat. Stir this mixture slowly into the dry ingredients, mixing well. The batter should be fairly thin; add more milk if necessary. Mix in crumbled bacon.
Heat a lightly greased griddle or skillet over medium heat (375*F – 190*C). Griddle is ready when a few drops of water bubble and skitter rapidly around.
For each pancake, pour scant 1/4 cup batter onto hot griddle. Cook pancakes until surface is covered with bubbles and appear dry around the edges. Turn and cook other side until golden brown.
Serves 4.