Pancakes

4 cups all-purpose flour
2 tablespoons baking powder
1 tablespoon baking soda
1 tablespoon salt
3 tablespoons ginger powder
1 tablespoon ground cinnamon
½ teaspoon ground cloves
3 large eggs
2½ ounces molasses
3 cups buttermilk
2 cups milk
3 ounces melted butter

Lemon and Honey Sauce

1 cup honey
1 large lemon

Whipped Cream

1 cup heavy cream
1½ tablespoons confectionery sugar
¼ teaspoon vanilla extrac

Serves 6

In a large bowl, sift together the flour, baking powder, baking soda, salt, ginger powder, cinnamon, and cloves. Whisk wet ingredients together and mix into sifted ingredients until combined—do not over mix. Ladle ⅓ cup of batter onto a buttered, medium-high-heat griddle. For the sauce, remove the zest from ½ of the lemon. Combine honey, lemon juice and zest in a small pot and heat until warmed. For the whipped cream, whisk the cream in a bowl until thick, add sugar and vanilla extract.

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