Blue Corn Flapjacks

In a large mixing bowl, whisk together the blue cornmeal, flour, sugar, salt, and baking soda until evenly combined.

In a separate bowl, beat the eggs lightly, then whisk in the melted butter and any liquid ingredients until smooth.

Pour the wet ingredients into the dry ingredients and stir gently until just combined; do not overmix, as a few lumps are acceptable and will yield more tender flapjacks.

Let the batter rest at room temperature to allow the blue cornmeal to hydrate and the leavening to activate.

Heat a griddle or large non-stick skillet over medium heat and lightly grease the surface with a small amount of butter.

Pour approximately 1/4 cup of batter per flapjack onto the griddle, cooking until bubbles form on the surface and the edges appear set.

Flip each flapjack and cook the second side until golden brown and cooked through.

Transfer the finished flapjacks to a warm plate and repeat with the remaining batter, greasing the griddle between batches as needed.