SaveIngredients
Method
Heat a large nonstick skillet or griddle over medium-low heat while you make the batter.
Whisk the flour, brown sugar, baking powder, baking soda, ginger, cinnamon, cloves and salt in a large bowl.
In a jug, whisk the egg, milk, molasses and melted butter until the molasses dissolves. Pour into the dry ingredients and stir until just combined; a few lumps are fine.
Brush the pan with butter and pour in 1/4-cup scoops of batter. Cook until bubbles pop on the surface and the edges look dry, then flip and cook until springy in the center.
Repeat with the rest of the batter, keeping cooked pancakes warm on a plate under a clean towel.
Serve stacked with maple syrup and a spoonful of whipped cream.
Tips
- Molasses browns quickly, so keep the heat at medium-low; the pancakes will be darker than plain ones even when cooked perfectly.
- Use regular unsulfured molasses. Blackstrap is too bitter here.
- Leftover pancakes freeze well; reheat in the toaster.
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