# Components:
→ Dry Ingredients
01 - 1½ cups all-purpose flour
02 - 1 tablespoon baking powder
03 - 1 teaspoon ground ginger
04 - 1 teaspoon ground cinnamon
05 - ¼ teaspoon ground cloves
06 - Pinch of salt
→ Wet Ingredients
07 - 2 large eggs
08 - ¾ cup milk
09 - 2 tablespoons molasses
10 - 2 tablespoons brown sugar
11 - ¼ cup unsalted butter, melted
12 - ½ teaspoon vanilla extract
# Method:
01 - In a large mixing bowl, whisk together the flour, baking powder, ground ginger, cinnamon, ground cloves, and salt.
02 - In a separate bowl, whisk eggs, milk, melted butter, molasses, brown sugar, and vanilla extract until uniformly combined.
03 - Create a well in the dry ingredients and pour in the wet mixture. Fold gently with a wooden spoon or spatula until just combined, leaving slight lumps intact to avoid overmixing.
04 - Heat a heavy-based pan or cast-iron skillet over medium-low heat and lightly grease with butter.
05 - Pour ⅓ cup batter per pancake into the pan. Cook for 2–3 minutes until bubbles form and edges are set. Flip and cook an additional 2–3 minutes until golden and cooked through.
06 - Continue cooking remaining batter in batches, adding butter to the pan as necessary.
07 - Stack pancakes and serve warm, optionally topped with butter and maple syrup.
