Gingerbread Pancakes

This is for those fall weekends when you want to make something special but don't want to actually go to much trouble - so pretty much any weekend, at our house.

1 cup plus 2 tbsp flour
1/3 cup fine yellow cornmeal
1 tsp baking powder
1/2 tsp baking soda
1 tsp ginger
1/2 teaspoon each: nutmeg, cinnamon and ground cloves
1/4 tsp salt
2 large eggs
3/4 cup sour cream
3/4 cup milk
1/4 cup vegetable oil plus more for the pan
1 1/2 tbsp molasses
1/2 tsp vanilla extract

Sift the flour, cornmeal, baking powder and soda, spices and salt into a large bowl. Set it 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 until just smooth. Set it aside for 5 minutes.
Heat a large, heavy skillet, then coat the surface with a thin layer of vegetable oil. Lade the batter (1/3 cup per pancake) into the pan and cook for about 2 minutes or until golden, on the first side. Flip the pancake and cook until golden on the other side, about 1 1/2 minutes.
Serve immediately with soft butter, warm maple syrup and applesauce.