HOT CAKE BATTER (248)    RECIPE (114)

• FLOUR, GENERAL PURPOSE
  QUANTITY:   10.9375
  ASSOCIATED NUTRIENT:   FLOUR, WHEAT, ALL PURPOSE OR FAMILY, ENR
  NUTRIENT AMOUNT IN LBS.:   10.9375
• SUGAR, GRANULATED
  QUANTITY:   2.29688
  ASSOCIATED NUTRIENT:   SUGARS, GRANULATED
  NUTRIENT AMOUNT IN LBS.:   2.29688
• BAKING POWDER, REG
  QUANTITY:   .45313
  ASSOCIATED NUTRIENT:   BAKING POWDER, NA AL SO4
  NUTRIENT AMOUNT IN LBS.:   .45313
• SALT
  QUANTITY:   .1875
  ASSOCIATED NUTRIENT:   SALT, TABLE
  NUTRIENT AMOUNT IN LBS.:   .1875
• MILK, DRY, NONFAT
  QUANTITY:   1.3125
  ASSOCIATED NUTRIENT:   MILK, DRY, SKIM, NON-FAT SOLIDS, REGULAR, W/ADDED VIT A
  NUTRIENT AMOUNT IN LBS.:   1.3125
• EGG MIX, FROZEN, WHOLE EGGS
  QUANTITY:   3.28125
  ASSOCIATED NUTRIENT:   EGGS, WHOLE, LARGE, RAW, FRESH, AND FRZ
  NUTRIENT AMOUNT IN LBS.:   2.7890625
• WATER, TAP
  QUANTITY:   1.42188
  ASSOCIATED NUTRIENT:   WATER
• SALAD OIL
  QUANTITY:   .25
  ASSOCIATED NUTRIENT:   OIL, VEGETABLE SAFFLOWER, SALAD OR COOKING, OLEIC
  NUTRIENT AMOUNT IN LBS.:   1.9225

1) COMBINE AND SIFT ALL DRY INGREDIENTS.
2) BEAT EGGS UNTIL LIGHT AND LEMON COLORED.
3) ADD WATER AND OIL TO BEATEN EGGS; THEN ADD DRY INGREDIENTS ALL AT ONCE.
   MIX ON LOW SPEED UNTIL JUST BLENDED.
4) PORTION WITH LADLE(2 OZ) ONTO GRILL. COOK AT 360 DEGREES
   UNTIL LIGHTLY BROWNED.