Spice Pancakes with Fresh Lemon Sauce

Ingredients

• 3 large eggs, separated
• 1 3/4 cups buttermilk
• About 3 tablespoons butter or margarine, at room temperature
• 1 tablespoon sugar
• 2 teaspoons dark molasses
• 1 1/2 cups all-purpose flour
• 2 teaspoons ground ginger
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 1/4 teaspoon ground cloves
• Fresh lemon sauce
• Lemon wedges (optional)
• Lemon leaves (optional)

Preparation

1. 1. In a deep bowl with mixer on high speed, whip egg whites until they hold distinct moist peaks.
2. 2. In another large bowl (with unwashed beaters), beat egg yolks, buttermilk, 3 tablespoons butter, sugar, and molasses until blended. Add flour, ginger, baking soda, baking powder, cinnamon, nutmeg, salt, and cloves. Beat until smooth.
3. 3. Add whipped whites to batter; fold gently to blend.
4. 4. 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.
5. 5. Serve with warm lemon sauce. If desired, garnish with thin lemon slices and leaves.