Pancakes for breakfast gets even better with bacon. The combination of sweet and salty is unbeatable.
100 g [3,5 oz] melted butter
8.7 dl [3,7 cups] milk
5-6 dl [2-2,5 cups] flour (equal amounts of flour,
whole wheat and granola/oatmeal)
150 g [5,3 oz] of bacon
Sugar to taste
 Melt 100 g / 3,5 oz butter in a saucepan.
 Put eggs, melted butter, sugar and milk in a bowl and mix with a whisk.
 Add an equal amount of flour, whole wheat and granola / oatmeal and salt to taste. Let the batter swell for about 30 minutes.
 Fry the bacon and put it in a bowl ready for portioning.
 Put 1-2 tablespoons of bacon and bacon fat in the pan, then pour in batter. Continue till you have used all the batter.
 Serve and enjoy with accessories to taste such as berries or fruit or what was left of the bacon.
Tip: If you want extra thick pancakes, you increase the amount of flour somewhat.