LS HOT CAKE BATTER (250)    RECIPE (114)

• 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

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.