Place a large cast iron skillet over medium-high heat. Cook the bacon until done. Remove and place on paper towel to cool, then dice. Reserve the bacon grease in the skillet.

In a medium bowl, stir together the cheese, onion, eggs, baking powder, mashed potatoes and diced bacon. Begin by stirring in ½ cup of flour. You want the consistency of the potatoes to stick to the spoon and not be too runny. Stir in additional flour as needed.

Cover and place the potato mixture in the ice box for about 10 minutes to chill.

Lightly flour your hands and scoop out about ⅓ cup of the potato mixture and form into a 3-inch wide by ½-inch thick patty. Repeat with the remaining potato mixture.

Lightly coat the outside of each patty with flour and place on a cutting board or cookie sheet.

Return to the bacon skillet and heat the grease over medium-high heat.

Place the patties, a few at a time, in the skillet and cook for about 3 to 4 minutes per side, or until golden brown and crispy. You may need to add more cooking oil (vegetable, avocado, etc.) to the skillet as you fry additional batches.

Place the potato pancakes a wire rack or paper towel to cool slightly. Serve warm.