In a deep bowl with mixer on high speed, whip egg whites until they hold distinct moist peaks.
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.
Add whipped whites to batter; fold gently to blend.
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.
Serve with warm lemon sauce. If desired, garnish with thin lemon slices and leaves.
The pancakes were light and fluffy and had a great flavor. The lemon sauce was a delicious accompaniment, although the lemon was a bit strong to really taste the spices in the pancakes. But, overall they were fabulous!
Simply phenomenal pancakes! And don't even think about letting maple syrup touch these pancakes, the lemon sauce is an absolute must. A little time consuming to make, but definitely worth the wait! My family always begs me to make these.
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