Ingredients:
1 cup flour, plus
2 tablespoons flour
1/3 cup fine yellow cornmeal
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon ground ginger
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon salt
2 large eggs
3/4 cup sour cream ( will try plain yogurt next time)
3/4 cup milk
1/4 cup vegetable oil
1 1/2 teaspoons molasses
1/2 teaspoon vanilla extract
fresh applesauce (optional)
Directions:
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.
Servings: 8-10
Time preparation: 10 min.
Time total: 30 min.