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Makes ten five-inch diameter pancakes
- 1 cup all purpose flour
- 1 cup stone ground blue cornmeal
- 1 tablespoon baking powder
- 1/4 cup dark brown sugar
- 1 pinch salt
- 2 eggs
- 3/4 cup natural, unsweetened applesauce
- 1/2 cup half and half
- 1 cup milk
- 1/4 cup unsalted butter, melted
- In a medium bowl, stir together the flour, blue cornmeal, baking powder, dark brown sugar, and salt.
- In a small bowl, beat the eggs with a fork and stir in the applesauce, half and half, milk, and melted butter.
- Stir the wet ingredients into the dry ingredients with a fork, mixing only until combined. There will be lumps in the batter. Do not overmix.
- Heat a griddle or large frying pan over medium heat. (312 degrees F is ideal.) When it is hot, drizzle in a little oil. When the oil is hot, pour in ½ c. batter per pancake. Fry the pancakes until bubbles form across the top and the edges look dry. Flip each pancake and fry on the other side. Add a bit more oil to the pan with each batch to fry. Serve hot with butter and maple syrup. (Pure maple syrup is best.)
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To refrigerate or not refrigerate?
We give it 8 tentacles up.