recipe from joythebaker.com

     From the Gourmet Cookbook

1 cup all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon ground ginger

1/2 teaspoon ground cinnamon

1/8 teaspoon ground cloves

3 Tablespoons molasses (not robust or black strap)  I also added 1/4 cup brown sugar to the dry ingredients, because the molasses didn't taste like enough of a sweetener to me

1 large egg

1 cup sour cream

3 Tablespoons whole milk

2 Tablespoons melted butter, plus additional for brushing the griddle

Preheat oven to 200 degrees F

Whisk together flour, baking powder, baking soda, spices and brown sugar (if you're using it) in a medium bowl.  Whisk together molasses, egg, sour cream, milk and butter in a small bowl, then add the flour mixture and stir just until combined.  

Heat griddle or 12-inch heavy skillet over moderate heat until hot enough to make drops of water scatter over the surface.  Brush with butter.  Working in batches of 4 to 6 (depending on the size of the griddle), drop 1/4 cup batter per pancake onto griddle and cook until bubbles appear on surface and undersides are golden, 1 to 2 minutes.  Flip pancakes with a spatula and cook until golden brown and cooked through, 1 to 2 minutes more.  Transfer pancakes to a heatproof plate and keep warm in oven while you cook remaining batches.  

Serve with sour cream and warm Vanilla-Brown Sugar Pancake Syrup.

Note:  I found these pancakes hard to flip over.  The batter is very soft and delicate, so make sure you let them cook for at least a full minute, before you attempt to flip them for the first time.