Take a bag of pork cracklings (about 1 lb) and put in a large sauce pan. Add water until the cracklings are just covered. Add 1 tsp. salt and 1/2 tsp. salt and 1/2 tsp. pepper. (or more or less to taste) Bring the mixture to a boil, then turn down the heat and simmer for about 10 minutes. Take off the heat and start adding white flour until the mixture is very stiff and you cannot add any more. Line a loaf pan with plastic wrap and put the mixture in the pan, patting it down evenly. Let the mixture cool and then cover and refrigerate until firm. To serve, cut in 1/2 inch slices and cook in a non-stick pan until browned. On each side. Top with your favorite syrup and enjoy.

Note from Elaine: You can use buckwheat flour if you prefer. My grandmother used buckwheat. But I have always used white.