Spice Pancakes with Fresh Lemon Sauce

Ingredients

• 1 teaspoon double-acting baking powder 
• 1 teaspoon baking soda 
• 3 tablespoons butter at room temperature
• 1.8 cups buttermilk 
• 2 teaspoons blackstrap molasses dark
• 3 large eggs separated
• 1.5 cups flour all-purpose
• 1 teaspoon ground cinnamon 
• 0.3 teaspoon ground cloves 
• 2 teaspoons ground ginger 
• 0.5 teaspoon nutmeg 
• 6 servings optional: lemon fresh
• 0.5 teaspoon salt 
• 1 tablespoon sugar 

Equipment

• bowl
• frying pan
• baking sheet
• oven
• blender

Directions

1. In a deep bowl with mixer on high speed, whip egg whites until they hold distinct moist peaks.
2. In another large bowl (with unwashed beaters), beat egg yolks, buttermilk, 3 tablespoons butter, sugar, and molasses until blended.
3. Add flour, ginger, baking soda, baking powder, cinnamon, nutmeg, salt, and cloves. Beat until smooth.
4. Add whipped whites to batter; fold gently to blend.
5. On a buttered nonstick griddle or 12-inch nonstick frying pan over medium-high heat, pour batter in 1/4-cup portions, spacing so pancakes don't touch. Cook until tops are full of bubbles, 2 to 3 minutes. Turn over and cook until bottoms are golden brown, 1 to 2 minutes. Repeat to cook remaining batter. As pancakes are cooked, stack on plates, or arrange slightly overlapping on baking sheets and keep warm in a 150 oven.
6. Serve with warm lemon sauce. If desired, garnish with thin lemon slices and leaves.