experiment with ground flaxseeds or hemp could be here...?

• masa harina
• vital wheat gluten
• semolina
• unfortified nutritional yeast (sari's)
• brewer's yeast (anthony's)
• almond protein powder (20% DV calcium per serving)
• soy milk (homemade or Jenny's Pheonix Red Bean)

  _combined until more smooth than liquid-y: too spare won't flip; bulky pours unwell.

  tools [before plating] are spatula / oil brush (not required, use bread or paper towel) / pan / fork or whisk / spoon / container or bowl for mixture (leftovers keep in the fridge for 48 hours though I usually refresh whisking liquid after the first serving))

  1. heat layer of oil on pan at Miele-stovetop-induction-7 (out of 10)
  2. add ladleful of mixture perhaps using spoon
  3. cook until edges set (lowering temp is okay if you need to leave the kitchen; so is covering though be wary of spilling H20 from the condensed steam gathering on the lid from dripping into the pan when you lift the lid)
  4. before flipping, place in oven for convection bake at 360°F for less than ten minutes (approx. six if you heat the oil more for a fry than sauté beforehand)
  5. enjoy when insides have cooked and outside is somewhat crispy (approx. eleven minutes).

  [situated in the continuity of Mumblecore Reboot, $100]

  (I use a plastic spatula)

  
  

  —"Vkusnihy... ochen vkysnihy!, Серге́й Анато́льевич

  
  

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  9.30 I had flour, polenta and almond protein powder which combined with filtered and sparkling water plus salt, requiring more time in the oven yet crisping.