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Buckwheat applesauce pancakes

started with a recipe from Vegetarian Cooking for Everyone by Deborah Madison, then looked at my jars of homemade applesauce, and got an idea....they do take a while to bake, but are worth the time & effort.  They also freeze great for reheating later, in the toaster (if you made them thick enough) or the microwave.

225 grams buckwheat flour or mix of buckwheat and soft wheat flours, at least 50:50 buckwheat
ideally fresh milled with
about 1/4 inch cinnamon stick, 2 cloves, 1 long pepper
1/2 teaspoon cinnamon powder
1/8 teaspoon cloves
pinch of cardamon
pinch of black pepper (optional, must be very finely ground)

1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt

1/4 cup molasses
2 eggs
3 tablespoons neutral-flavored oil
2 cups applesauce

Whisk together the flour(s), spices, powder, soda and salt.

In a separate bowl, whisk together the molasses, eggs, oil and applesauce.

Stir together the wet and dry ingredients just until mixed.  Thin with a little water, milk or buttermilk if desired (to make pancakes of the thickness you prefer).

Bake on a not-too-hot griddle as usual--wait for the bubbles on top to start popping, flip, and finish on the 2nd side, but beware:  these do take longer to bake, and if the griddle is too hot, you'll end up with charred outer surfaces.

Serve with honey butter--2-3 parts honey to 1 part butter, warmed and stirred just before pouring/spreading on your pancakes.

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