Ingredients
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1 cup flour, plus
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2 tablespoons flour
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1/3 cup fine yellow cornmeal
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1 teaspoon baking powder
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1/2 teaspoon baking soda
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1 teaspoon ground ginger
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1/2 teaspoon nutmeg
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1/2 teaspoon cinnamon
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1/2 teaspoon ground cloves
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1/4 teaspoon salt
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2 large eggs
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3/4 cup sour cream (will try plain yogurt next time)
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3/4 cup milk
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1/4 cup vegetable oil
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1 1/2 teaspoons molasses
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1/2 teaspoon vanilla extract
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fresh applesauce
Instructions
- Sift the flour, cornmeal, baking powder, baking soda, spices and salt in a large bowl.
- Set aside.
- In a separate bowl, whisk the eggs until frothy, then whisk in the sour cream, milk, oil, molasses and vanilla extract.
- Make a well in the dry ingredients and add the liquid, whisking the batter just until smooth.
- Set aside for 5 minutes.
- Ladle batter (1/3 c per pancake) into hot, heavy skillet or griddle coated with cooking spray.
- Cook about 2 minutes or until bubbles start popping around the edge of the pancake.
- Flip and cook another 1 1/2 mins until done.
- Serve immediately with soft butter, warm maple syrup and fresh applesauce.