Spice Pancakes With Fresh Lemon Sauce

• 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
• Lemon wedges (optional)
• Lemon leaves (optional)

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. Add flour, ginger, baking soda, baking powder, cinnamon, nutmeg, salt, and cloves. Beat until smooth.
3. Add whipped whites to batter; fold gently to blend.
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 150u0b0 oven.
5. Serve with warm lemon sauce. If desired, garnish with thin lemon slices and leaves.

eggs, buttermilk, butter, sugar, dark molasses, flour, ground ginger, baking soda, baking powder, ground cinnamon, ground nutmeg, salt, ground cloves, lemon wedges, lemon

Taken from www.myrecipes.com/recipe/spice-pancakes-with-fresh-lemon-sauce (may not work)