cherydactyl

A week ago I made pancakes. I used blue corn meal as the 'other' flour in my multigrain pancake recipe, for starters. Then I was short an egg, so I used a scoop of vanilla-flavored soy protein powder, which has spirulina in it, which turns bright green when exposed to liquid. It was definitely Frankenstein's monster grayish-green batter. They cooked up brown in the pan anyway, but it was pretty fun to see. And they were delicious and fluffier than normal.

Today I tried with the blue corn meal but no soy powder, only the usual eggs. The batter was grey like bad oatmeal that's been in the pot too long this time. Still made wonderful pancakes.

Maybe I'll try it with only soy powder sometime.