480 g/16 oz streaky bacon
2 large eggs
150 g/5 oz Cream Flour
Salt and black pepper
250ml/8 fl oz milk
Bacon fat or butter for frying pancakes

Add the eggs to the flour and, using a whisk, add the liquid a little at a time, whipping until you have a smooth batter. Stand, if possible for 30 minutes.

Take rinds off bacon, grill until very crisp. Chop into very small dice. Add to the batter.
Season the batter with a little salt and a lot of freshly ground black pepper to taste.

Cook, two or three at a time, using a scant tablespoon of the batter, on a well greased pan, over a medium heat. Do not tip pan to spread batter.

Brown well on one side then turn over and cook until cooked right through.

Variation - Sweet Corn Pancakes
The recipe is the same as that for Small Bacon Pancakes, except that 330 g/11 oz tinned corn (drained of its liquor) is substituted for the bacon.
Serve with grilled bacon or as a side dish with fried chicken.