1 egg
1 cup vegetable oil
1 teaspoon white sugar
2 tablespoons vegetable oil
1 tablespoon soy sauce
1 egg
1/2 tablespoon lemon juice
2 tablespoons butter
1 teaspoon vanilla extract
1/8 teaspoon ground nutmeg
6 cups shredded Cheddar cheese
Preheat oven to 350 degrees F (175 degrees C). Spray a 9x5 inch pan with nonstick spray.
In a medium bowl, mix egg white and oil until fluffy. Fold in sugar, oil, soy sauce and lemon juice. Mix in 1 egg, lemon juice, butter and vanilla extract; stir just until combined. Spread mixture evenly over the bottom of the prepared pan.
Bake in preheated oven for 25 minutes. Reduce heat to 325 degrees F (165 degrees C), and continue baking for 10 minutes. Remove from oven and sprinkle 1/4 cup of the cheese on the tops of the pancakes. Top with remaining cheese and top with remaining pancake mixture.
Bake in preheated oven for 5 to 10 minutes, or until lightly browned. Sprinkle remaining cheese over cream, and sprinkle with remaining bacon.