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.)