Yummy Gingerbread Pancakes

• 1 cup flour, plus
• 2 tablespoons flour
• 13 cup fine yellow cornmeal
• 1 teaspoon baking powder
• 12 teaspoon baking soda
• 1 teaspoon ground ginger
• 12 teaspoon nutmeg
• 12 teaspoon cinnamon
• 12 teaspoon ground cloves
• 14 teaspoon salt
• 2 large eggs
• 34 cup sour cream (will try plain yogurt next time)
• 34 cup milk
• 14 cup vegetable oil
• 1 12 teaspoons molasses
• 12 teaspoon vanilla extract
• fresh applesauce (optional)

1. Sift the flour, cornmeal, baking powder, baking soda, spices and salt in a large bowl.
2. Set aside.
3. In a separate bowl, whisk the eggs until frothy, then whisk in the sour cream, milk, oil, molasses and vanilla extract.
4. Make a well in the dry ingredients and add the liquid, whisking the batter just until smooth.
5. Set aside for 5 minutes.
6. Ladle batter (1/3 c per pancake) into hot, heavy skillet or griddle coated with cooking spray.
7. Cook about 2 minutes or until bubbles start popping around the edge of the pancake.
8. Flip and cook another 1 1/2 mins until done.
9. Serve immediately with soft butter, warm maple syrup and fresh applesauce.

flour, flour, yellow cornmeal, baking powder, baking soda, ground ginger, nutmeg, cinnamon, ground cloves, salt, eggs, sour cream, milk, vegetable oil, molasses, vanilla, fresh applesauce

Taken from www.food.com/recipe/yummy-gingerbread-pancakes-100682 (may not work)