# 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 more for cooking
12 - 1/2 teaspoon vanilla extract
# Method:
01 - Whisk together flour, baking powder, ground ginger, cinnamon, cloves, and salt in a large bowl until evenly mixed.
02 - In a separate bowl, beat eggs, then whisk in milk, melted butter, molasses, brown sugar, and vanilla extract until smooth.
03 - Create a well in the dry ingredients and gently fold in the wet mixture using a wooden spoon or spatula until just blended; small lumps are acceptable.
04 - Heat a heavy-bottomed skillet or cast-iron pan over medium-low heat; lightly grease with butter.
05 - Pour approximately 1/3 cup batter per pancake onto the pan. Cook 2–3 minutes until bubbles form on the surface and edges set, then flip and cook another 2–3 minutes until golden brown and cooked through.
06 - Continue cooking remaining batter, adding butter to the pan as necessary to prevent sticking.
07 - Stack pancakes and serve warm topped with butter and maple syrup or preferred accompaniments.
