# Components:
→ Dry Ingredients
01 - 1 1/2 cups all-purpose flour
02 - 1 tablespoon baking powder
03 - 1 teaspoon ground ginger
04 - 1 teaspoon ground cinnamon
05 - 1/4 teaspoon ground cloves
06 - Pinch of salt
→ Wet Ingredients
07 - 2 large eggs
08 - 3/4 cup milk
09 - 2 tablespoons molasses
10 - 2 tablespoons brown sugar
11 - 1/4 cup unsalted butter, melted
12 - 1/2 teaspoon vanilla extract
# Directions:
01 - Whisk together flour, baking powder, ground ginger, cinnamon, ground cloves, and salt in a large bowl.
02 - In a separate bowl, whisk eggs, milk, melted butter, molasses, brown sugar, and vanilla extract until smooth.
03 - Create a well in the dry ingredients and pour in the wet mixture. Fold gently until just combined to maintain some lumps.
04 - Preheat a heavy-based pan or cast-iron skillet over medium-low heat and lightly grease with butter.
05 - Pour 1/3 cup batter per pancake into the pan. Cook 2 to 3 minutes until bubbles form and edges set. Flip and cook an additional 2 to 3 minutes until golden and cooked through.
06 - Continue cooking remaining batter, adding butter as needed to prevent sticking.
07 - Stack pancakes and serve warm, optionally topped with butter and maple syrup.
