Big John'S Calgary Stampede Flap-Jacks

• 4 slices pepper bacon, thick cut
• 2 cups all-purpose flour
• 1 1/2 cups milk
• 2 large eggs, slightly beaten
• 1/4 cup butter, melted
• 4 tablespoons sugar
• 3 tablespoons baking powder
• 1 teaspoon salt

1. Heat griddle to 375.
2. Cut bacon slices in half and cook on griddle to desired crispness and set aside. Retain the bacon fat in a bowl.
3. Combine all dry ingredients in a large bowl.
4. Beat egg into milk until well combined.
5. Pour egg/milk combination and melted butter into dry mixture and mix until smooth.
6. Spoon a little bacon fat onto the place you will be cooking each flapjack and place one piece of bacon in each of these locations.
7. Using a soup ladle, add one scoop of batter over each bacon piece.
8. Grill until bubbles pop on the surface of the flapjack then flip and grill until light brown.

pepper bacon, flour, milk, eggs, butter, sugar, baking powder, salt

Taken from www.food.com/recipe/big-johns-calgary-stampede-flap-jacks-359415 (may not work)