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1
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Sift the flour, cornmeal, baking powder, baking 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 just until smooth. Set it aside for 5 minutes.
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2
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Heat a large, heavy skillet or griddle, then coat the surface with a thin layer of cooking oil. Ladle 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.
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