Forum: cooking.stackexchange.com
Tags: <batter><buttermilk><pancakes>
Title: Buttermilk pancake mix is green?
Question: I like making buttermilk pancakes but usually the batter is too much for one day, after I put the mix in the refrigerator, the mix was a greenish color the next day. Does anyone know if this means it went bad or is this just a characteristic of buttermilk?

Answers:
sents: text: Mold doesn't grow that fast in a refrigerator overnight.
text: I'd bet some ingredient reacted with your baking powder or baking soda.
text: I've seen something similar before in three separate circumstances: instant oatmeal that turned blue when mixed with iodine-treated water (day after day on a camping trip); garlic mixed with yogurt turns blue when heated; blueberry pancake batter turned green overnight.
answer_details: author: cooking.stackexchange.com/users/4428/J. Win.
score: 15
sents: text: This is normal.
text: The batter is not bad and is a chemical reaction.
text: Just stir it up.
text: I have been eating pancakes for years and always refrigerate the extra batter.
text: Its good for a couple of days.
answer_details: author: cooking.stackexchange.com/users/12735/dale
score: 5
sents: text: Was it just a layer of green on top or was the mixture itself a green colour?
text: The former would suggest it went mouldy; the latter that some chemical reaction occurred to alter the colour.
text: You can also give it a good sniff...
text: if the smell is at all unpleasant or noticeably different, this can be a sign that something went off.
text: Even if it didn't go "bad", I'd probably still toss it and just make half the amount next time, for a few reasons:
text: The change in colour might also indicate a change in the flavour.
text: If the batter is green, your pancakes will likely come out an unappetizing colour too.
text: I never enjoy eating something that I'm wondering if it might make me sick.
text: It's just not worth it.
text: The pancakes will almost certainlynot rise well after the batter hassat overnight (anything with bakingpowder should be cooked as quicklyas possible after mixing the bakingpowder with the wet ingredients).
answer_details: author: cooking.stackexchange.com/users/4504/Allison
score: 3
sents: text: this happens every time I make buttermilk pancakes, the next day the batter looks grayish!!
text: I mix it up well and cook with it
text: and it's fine!
text: I had some tonight for my dinner!!
text: I always use Martha Stewart's recipe.
answer_details: author: cooking.stackexchange.com/users/25348/nancy m miller
score: 1
sents: text: It's funny, because my pancakes never rise well on day one of the batter mix.
text: Then after standing overnight.. I notice this chemical reaction...
text: I used to think it was mold...
text: but others are right.
text: That is too fast to become mold.
text: But, the pancakes always rise better...
text: higher... the next day or two from the same or mixed additional batter.
text: So my original question was what kind of mold is it that makes the pancakes rise so well and become so tasty?
text: I assume this is just a time thing for the mix to get into gear.
text: I don't know why it is, but saving some of the old mix for future mixes also seems to work for making them rise better and be lighter and tastier.
answer_details: author: cooking.stackexchange.com/users/55423/Dave Long
score: 1

Summary of the answers:
Unles the smell is unpleasant or noticeably different, it is probably just a reaction with your baking soda or baking powder and the batter has not gone bad at all.
This sounds normal and is just a chemical reaction with the baking powder.