Gingerbread Pancakes

• 1-1/2 cup All-purpose Flour
• 1/2 cups Packed Dark Brown Sugar
• 1/2 Tablespoons Baking Powder
• 3/4 teaspoons Baking Soda
• 1/2 teaspoons Salt
• 1/2 teaspoons Ground Cinnamon
• 1/2 teaspoons Ground Ginger
• 1/8 teaspoons Ground Nutmeg
• 1/4 teaspoons Ground Cloves
• 1/2 cups Water
• 1/2 cups Brewed Coffee, Room Temperature Or Cold
• 2 whole Large Eggs
• 1/4 cups (1/2 Stick) Melted, Cooled Butter
• 1/8 cups Freshly Squeezed Lemon Juice

1. Accompaniment: pure maple syrup
2. Whisk together flour, brown sugar, baking powder, baking soda, salt, and spices in a bowl. Whisk together water, coffee, eggs, butter, and lemon juice in a large bowl. Add flour mixture and whisk until just combined. Let stand 15 minutes (batter will thicken).
3. Brush a griddle or 12-inch non-stick skillet with oil and butter, heat over moderate heat until hot but not smoking.
4. Working in batches of 3 or 4, pour 1/4 cup batter per pancake onto hot griddle and cook until bubbles appear on surface and undersides are lightly browned, 1 to 2 minutes. Flip pancakes with a spatula and cook until cooked through and edges are lightly browned, 1 to 2 minutes more. Transfer to a platter and loosely cover with foil to keep warm. Brush griddle with oil between batches.

allpurpose, brown sugar, baking powder, baking soda, salt, ground cinnamon, ground ginger, ground nutmeg, ubc, water, coffee, eggs, ubc, freshly squeezed lemon juice

Taken from tastykitchen.com/recipes/breakfastbrunch/pancakeswaffles/gingerbread-pancakes-2/ (may not work)