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["1. Brown scrapple in saute pan or griddle", "2. Saute mushrooms and onion separately in bacon fat until tender.", "3. Fill pancakes with scrapple, vegetables, eggs, and herbs.", "4. Roll pancake around filling.", "1. Cut pork trimmings, tongue, heart, and liver into 2"" chunks.", "2. Place pork chunks, hock, foot, sage, and cayenne in a stockpot; cover with water. Bring to a simmer; simmer until meat falls off the bone (about 2 to 3 hours); drain; reserve meat and broth separately; cool.", "3. Pull all meat from the hock and foot; add to cooked pork; run all of the meat and the onions once through a meat grinder fitted with a medium die.", "4. Place 3 cups broth, ground meats, cornmeal flour, cornmeal, buckwheat flour, salt, and peppers in large pot; bring to simmer over medium heat, stirring constantly, until thick and smooth (about 20 to 30 minutes); add more broth if needed.", "5. Ladle mixture into loaf pans; refrigerate until set.", "6. To serve, unmold the scrapple; cut into 1/3"" to 1/2"" slices; place in cold skillet; set over medium-low heat; cook until brown and crisp (about 7 to 10 minutes); flip; cook until brown and crisp (about 7 to 10 minutes); remove from the skillet; place on paper towels to drain.", "1. Preheat oven to 200u00b0F.", "2. In small bowl whisk together flour, sugar, baking powder and salt.", "3. In a medium bowl whisk together butter and eggs.", "4. Add dry ingredients and whisk until just moistened. Small lumps are fine - do not over mix.", "5. Heat large skillet or griddle, oil with paper towel.", "6. Add two-three tablespoons of batter per pancake,", "7. Cook one-two minutes until it bubbles, flip, cook another minute.", "8. Keep warm in oven."]
