Gingerbread Pancakes

Ingredients

• 2 cups all-purpose flour
• 1 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 2 1/2 tsp ground ginger
• 1 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp ground cloves
• 1 1/4 cups water
• 1/2 cup unsulphured molasses
• 2 large eggs
• 3 Tbsp unsalted butter, melted, plus more for griddle
• Maple syrup, for serving

Directions

1. Bring an electric griddle up to 375 degrees. In a mixing bowl, whisk the flour, baking powder, baking soda, salt, ginger, cinnamon, nutmeg and cloves for 20 seconds. Scoop out a space in the middle of the dry ingredients, then leave the bowl for a moment.
2. In a second mixing bowl, whisk the water, molasses and eggs, then stir in the melted butter. Whisk as you pour the molasses mixture into the open space in the flour mixture, stopping as soon as the batter comes together. It should still have a few lumps and be fairly runny; if you want it thicker, let it sit for about 3 minutes.
3. Butter the griddle, then right away add the batter in about 1/3 cup portions. Cook until the undersides are golden brown and bubbles show up around the pancake edges, then turn them over and cook the second side until golden brown. Serve warm with maple syrup.