Ingredients:

3 Slices of Bacon
2 Cups Milk
¾ Cup Flour
2 T. Sugar
3/4 Tsp. salt
3 Eggs
1/2 Pint Whipping Cream
1 Jar Lingonberries or 2 Packages frozen Raspberries

In a large cast iron skillet about 9 inches in diameter, sauté Bacon until crisp. (Do not pour off drippings). Sift flour, measure, then sift again with sugar and salt. Beat eggs lightly with milk. Stir into dry ingredients, mixing until smooth. Pour batter over the crisp bacon drippings in skillet and bake in a moderate oven 350 degrees, 20-30 minutes until set and golden brown. Pancake will be high and fluffy and will fall immediately, therefore serve right out of the oven. While pancake is cooking whip cream, add 2 Tsp. Powdered Sugar and fruit. Place a dab of this concoction on each serving.

This is very rich and needs a light fruit salad or fresh fruit as an accompaniment.

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