Preheat a skillet over medium heat. Use a pan with a nonstick surface or apply a little nonstick spray.

In a blender or with a mixer, combine all of the remaining ingredients until smooth.

Pour the batter by spoonfuls into the hot pan, forming 5-inch circles.

When the edges appear to harden, flip the pancakes. They should be light brown. Cook on the other side for same amount of time, until light brown.

1. Combine dry ingredients. Add milk, egg and oil. Mix until smooth.
2. Heat non-stick pan over medium heat until water beads. Do not oil.
3. Pour pancake mixture in 1/4 cup amounts.
4. Turn when tops are covered with bubbles and edges look cooked.
5. Remove from heat when pancake stops steaming.

1. Measure flour into a large mixing bowl. Slowly whisk in the milk. Whisk in the salt, eggs, cinnamon, vanilla extract and sugar until smooth.
2. Heat a lightly oiled griddle or frying pan over medium heat.
3. Soak bread slices in mixture until saturated. Cook bread on each side until golden brown. Serve hot.

In a mixing bowl, stir together the dry ingredients. Make a well in the center and add the remaining ingredients. Stir, starting at the center and gradually mixing in the dry ingredients to make a smooth batter. Cover the bowl and let it stand at room temperature for 1 hour, or overnight in the refrigerator.

Heat a heavy skillet or griddle and grease it lightly. Transfer the batter to a measuring cup or pitcher with a pouring lip, or use a ladle, and pour the batter into the skillet to make 6- to 7-inch pancakes, cooking only as many at one time as you have room for.

Cook the pancakes until bubbles cover their surface, about 1 minute, then turn them with a wide spatula and cook for 1 minute more.

1. Preheat oven to 350 and lightly grease a medium baking dish
2. Prick potatoes with a fork, place on a medium baking sheet and bake 30 minutes, or until tender but firm. Remove from heat, cool, peel, and cube.
3. Cook and stir bacon in a medium saucepan over medium heat until evenly browned; drain.
4. Melt butter in a large saucepan over medium heat. Stir potatoes in saucepan and cook until the potatoes are browned. (About 10 minutes) Sprinkle with seasoning salt. Place potato mixture in the prepared baking dish. Cover with bacon. Sprinkle with cheese, top with eggs, and season with salt and pepper.
5. Bake for 30 minutes in the preheated over, or until the eggs are fully cooked.

Preheat waffle iron and read manufacturer's instructions. Melt butter in microwave. In a large bowl, combine flour, baking powder, salt and sugar. In another bowl, beat together milk and eggs. Whisk liquid mixture into dry ingredients until just combined. Stir in melted butter. Brush hot waffle iron with butter. Spoon about 1/2 cup of batter onto iron and close to cook. This first waffle will be the tester. Cook waffle until golden brown. Remove to plate and keep warm.

1. In a shallow bowl, whisk together the eggs, sweetened condensed milk and vanilla with a fork. Set aside.
2. Melt butter in a large skillet over medium heat. Slice banana bread into 4 thick slices. Dip each slice into the egg mixture, then place in the hot pan. Cook on each side until golden brown. Dust with confectioners' sugar just before serving, if desired.