Yields 16 pancakes.

c. 1951.

1 (5-1/2-oz.) can potted meat

4 eggs

1/4 cup milk

1 tbl. finely chopped onion

1 tbl. flour

2 tbls. bacon fat

1. Combine all ingredients except bacon fat in a bowl. Beat with a rotary beater until blended.

2. Melt bacon fat in a frying pan. When fat is hot, drop mixture by tablespoonfuls into pan, spreading to form flat, round cakes. Brown on both sides.