# 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 (plus more for cooking)
12 - 1/2 teaspoon vanilla extract
# Directions:
01 - In a large mixing bowl, whisk together flour, baking powder, ground ginger, cinnamon, cloves, and salt until evenly blended.
02 - In a separate bowl, whisk eggs, milk, melted butter, molasses, brown sugar, and vanilla extract until fully incorporated.
03 - Create a well in the center of the dry ingredients; pour in the wet mixture and fold gently with a wooden spoon or spatula until just combined, retaining some lumps to avoid overmixing.
04 - Preheat a heavy-based pan or cast-iron skillet over medium-low heat and lightly grease with butter.
05 - Pour about 1/3 cup batter per pancake into the pan. Cook 2 to 3 minutes until bubbles form and edges are set, then flip and cook for another 2 to 3 minutes until golden brown and cooked through.
06 - Continue cooking remaining batter, adding butter to the pan as needed. Stack pancakes and serve warm, garnished with butter and maple syrup if desired.
