LS HOT CAKE BATTER (250) RECIPE (114)

Name	Value
NAME	LS HOT CAKE BATTER
INGREDIENT	FLOUR, GENERAL PURPOSE QUANTITY: 2.75 ASSOCIATED NUTRIENT: FLOUR, WHEAT, ALL PURPOSE OR FAMILY, ENR NUTRIENT AMOUNT IN LBS.: 2.75 BAKING POWDER, REG QUANTITY: .10938 ASSOCIATED NUTRIENT: BAKING POWDER, NA AL SO4 NUTRIENT AMOUNT IN LBS.: .10938 LONALAC, POWDER QUANTITY: .32813 ASSOCIATED NUTRIENT: LONALAC (RECONSTITUTED) NUTRIENT AMOUNT IN LBS.: .32813 EGG MIX, FROZEN, WHOLE EGGS QUANTITY: .8125 ASSOCIATED NUTRIENT: EGGS, WHOLE, LARGE, RAW, FRESH, AND FRZ NUTRIENT AMOUNT IN LBS.: .690625 WATER, TAP QUANTITY: .35938 ASSOCIATED NUTRIENT: WATER MARGARINE, CORN OIL, UNSALTED, STICK QUANTITY: .40625 ASSOCIATED NUTRIENT: MARGARINE, REGULAR, HARD, CORN&SYBN&CTTNSD, WO/SALT NUTRIENT AMOUNT IN LBS.: .40625
PRINT RECIPE	YES
COST/PORTION	.139
PRE-PREP STATE	SCRATCH
NUMBER OF PORTIONS	25
DIRECTIONS	1) COMBINE ALL DRY INGREDIENTS AND SIFT. 2) BEAT EGGS UNTIL LIGHT AND LEMON COLORED. 3) ADD WATER AND MELTED MARGARINE TO BEATEN EGGS; THEN ADD DRY MIXTURE. ALL AT ONCE. MIX ON LOW SPEED UNTIL JUST BLENDED. 4) PORTION WITH LADLE(2 OZ) ONTO GRILL. COOK UNTIL LIGHTLY BROWNED.
PORTION SIZE	4-FLOZ
PREPARATION TIME	25 MIN
EQUIPMENT
SERVING UTENSIL	SPATULA
DEFAULT CATEGORY	BRK. ENTREE
SYNONYM	E-8