Fish-Shaped Pancake

Step 1

Cook the 4 bacon slices in a skillet over medium heat until crisp, about 6 minutes. Transfer to a paper towel, then crumble into bits. Reserve 1 tbsp of the bacon fat.

Step 2

In a bowl, whisk together the 1 cup flour, 1 tsp baking powder, and 0.25 tsp salt. In another bowl, beat the 1 egg with the 1 cup milk.

Step 3

Pour the wet ingredients into the dry and stir until just combined; the batter should be slightly lumpy. Fold in the crumbled bacon.

Step 4

Heat a fish-shaped pancake mold or a regular skillet over medium heat and brush with the reserved bacon fat. Pour batter into the mold or small rounds, filling about halfway.

Step 5

Cook until bubbles form on the surface and the edges look set, about 2 minutes. Flip and cook until golden brown, another 1-2 minutes. Serve warm.