- 1 cup milk
- 4 eggs, separated
- 1/2 cup molasses
- 1 cup all-purpose flour
- 1 dash salt
- 1 1/2 teaspoons baking powder
- 2 teaspoons peeled and minced fresh ginger or ground ginger or 2 to 3 tablespoons crystallized ginger
- 1 teaspoon ground cinnamon
- 1 pinch ground cloves
- Butter or vegetable oil
1. Heat a griddle or large skillet over medium-low heat while you make the batter.
2. Beat milk, egg yolks and molasses together.
3. In another bowl, mix flour, salt, baking powder, ginger, cinnamon and cloves.
4. In a third bowl, beat egg whites with an electric mixer until fairly stiff.
5. Stir together dry ingredients and milk-yolk mixture. Gently fold in beaten egg whites; they should remain somewhat distinct in the batter.
6. Add about 1 teaspoon of butter or oil to the pan. When the butter is melted or oil is hot, add the batter by the heaping tablespoon, making sure you include some of the egg whites in each spoonful. Cook until lightly browned on the bottom, 2 to 4 minutes, then turn and cook until second side is brown, 1 to 2 minutes. Repeat with remaining batter, adding butter or oil to the pan as needed.