In a large frying pan about 9 inches in diameter, saute bacon until crisp (do not pour off drippings).
Sift flour, measure, then sift again with sugar and salt.
Beat eggs lightly with milk, stir into the dry ingredients, and mix until smooth.
Pour batter over crisp bacon and drippings in the frying pan and bake in a moderately hot oven (375°) for 30 minutes, or until set and golden brown.
Cut in wedges and serve immediately with a berry-cream topping, made by whipping cream until stiff and folding in lingonberry preserves.(Instead of lingon-berries, you can blend whole cranberry sauce into the whipped cream, or serve the pancake with as-sorted berry jams or jellies.)