Breakfast Cakes

This recipe should work in a number of ways, but in any case, this is "bacon, eggs 'n toast" all in one very fluffy pancake :)

Dry Ingredients

1 1/2 C White Flour
2 tsp. Hickory Smoke Fake Bacon Flavoring
1 tsp. Baking Powder

Liquid Ingredients

3 Egg Whites, 1 yolk optional
1/2 C to 3/4 C Water

1.  Turn a frying pan to medium heat and grease it, preferably with oil in a Misto sprayer.
2.  Mix all ingredients together, in order, with a fork.  Add the last 1/4 C water sparingly, to create a good thick cake-batter consistency.
3.  2 to 3 tablespoons full per pancake, drop the batter into the pan and spread it out fairly thin.  Spray the top sides with oil in a Misto container or with pan spray.
4.  Let one side get golden brown, approximately 30 seconds to 1 minute.  If need be, regulate the temperature by turning it down to "low" or "warm" to prevent smoking.  The pancakes shouldn't take long to cook, and the top sides should start looking a little white and rubbery before this step is complete.
5.  Flip each pancake over, and allow to brown for the same length of time, then remove and stack on a plate.

These pancakes are great all on their own, but margarine (Nucoa and Smart Beat are options) are great with them as well.  They're light, fluffy, well cooked, and not too greasy, even when a yolk is used.  This batter should also make good bacon flavored cup-cakes, and possibly an interesting tempura batter.  If syrup is to be used, I recommend withholding the hickory flavoring and perhaps using some tea instead of the water, as well as a few packets of Sun Crystals Stevia.