# What You'll Need:
→ 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 extra for cooking)
12 - 1/2 teaspoon vanilla extract
# Directions:
01 - In a large mixing bowl, whisk together the flour, baking powder, ground ginger, ground cinnamon, ground cloves, and salt.
02 - In a separate bowl, whisk the eggs, milk, melted butter, molasses, brown sugar, and vanilla extract until fully blended.
03 - Make a well in the center of the dry ingredients and gradually fold in the wet mixture using a wooden spoon or spatula until just combined, leaving slight lumps intact.
04 - Warm a heavy-based or cast-iron skillet over medium-low heat and lightly grease with butter.
05 - Pour approximately 1/3 cup of batter per pancake into the pan. Cook for 2 to 3 minutes until bubbles form on the surface and edges are set. Flip and cook an additional 2 to 3 minutes until golden and cooked through.
06 - Continue with remaining batter, adding more butter to the pan as necessary.
07 - Stack the pancakes and serve warm topped with butter and maple syrup or preferred accompaniments.
