Oatmeal Pancakes With Brandied Cider Sauce

thanks to Louise Stewart of Grant Corner Inn
Pancakes
1 cup milk 
1/2 cup quick-cooking oats
2 tbs butter melted
l egg 
1/2 cup plus 2 tablespoons all purpose flour
2 teaspoons baking powder
2 tablespoons sugar 
1/2 teaspoon salt

Cider Sauce
1 cup apple cider 
1/2 cup sugar
1 teaspoon lemon Juice
1 cinnamon stick
2 cloves
4 teaspoons cornstarch
2 teaspoons brandy

Preparation
Preheat well seasoned griddle or large skillet.
To make pancakes, heat milk to scalding and pour over oats in a medium mixing bowl stir and let stand 10 min.
Blend in butter and egg.
Sift flower, baking powder sugar and salt into a small  bowl.
Stir into oatmeal mixture.
Drop by 1/4 cupful onto griddle.
Bake until golden brown on both sides, turning once.
Meanwhile make the bran died cider sauce.
Bring 3/4 cup cider, lemon juice, cinnamon and cloves to a boil in small sauce pan.
Lower the heat and simmer 10 min.
Mix remaining 1/4 cup cider with the cornstarch and stir into a sauce; bring to boil and cook, stirring 1 minute Remove from heat and stir in brandy.