Gingerbread Pancakes

Make the batter the night before if possible. Whisk flour, sugar, baking powder, ground ginger, cinnamon, cloves, nutmeg and salt together in a large bowl. In another bowl, whisk milk, molasses, fresh grated ginger and egg yolks together until smooth. Pour wet ingredients into dry ingredients and whisk until smooth.

In another bowl, whip egg whites until they form stiff peaks. Fold egg whites into the rest of the batter, then cover the bowl and refrigerate overnight.

In the morning, preheat an electric griddle to 350°F or a griddle pan over medium high heat. Grease with a pat of butter, then scoop the desired size dollops of batter on it. Cook for about 3–4 minutes on each side. This batter yields a lot, and with the size I made mine I got 34 total.

While the pancakes cook, quickly make the easy icing. Just stir the powdered sugar and water together until it is a shiny, runny icing. Plate the pancakes as you finish cooking them with a big drizzle of the icing on top. Enjoy! They also freeze well to be microwaved later.