# Components:
→ Pancakes
01 - 1 1/2 cups all-purpose flour
02 - 2 tablespoons brown sugar
03 - 1 teaspoon baking powder
04 - 1/2 teaspoon baking soda
05 - 1/2 teaspoon salt
06 - 1 1/2 teaspoons ground ginger
07 - 1 teaspoon ground cinnamon
08 - 1/4 teaspoon ground cloves
09 - 1/4 teaspoon ground nutmeg
10 - 2 large eggs
11 - 1 cup buttermilk
12 - 1/2 cup milk
13 - 1/4 cup unsalted butter, melted
14 - 2 tablespoons molasses
15 - 1 teaspoon vanilla extract
→ Toppings & Assembly
16 - 1 cup fresh strawberries, hulled and halved
17 - 1 cup fresh blueberries
18 - 1 cup fresh raspberries
19 - 1 cup vanilla Greek yogurt
20 - 1/4 cup mini chocolate chips
21 - 2 tablespoons honey (optional, for drizzling)
22 - Fresh mint leaves (optional, for garnish)
# Method:
01 - Whisk together flour, brown sugar, baking powder, baking soda, salt, ground ginger, cinnamon, cloves, and nutmeg in a large bowl.
02 - In a separate bowl, whisk eggs, buttermilk, milk, melted butter, molasses, and vanilla extract until fully blended.
03 - Pour wet ingredients into dry mixture and stir gently until just combined, avoiding overmixing.
04 - Heat a non-stick skillet or griddle over medium heat and grease lightly with butter or oil.
05 - Place a gingerbread man-shaped cookie cutter on the skillet and pour about 1/4 cup batter inside. Cook until bubbles form on surface, roughly 2 minutes. Remove cutter, flip pancake, and cook an additional 1 to 2 minutes until golden and cooked through. Repeat for remaining batter.
06 - Place the gingerbread-shaped pancakes onto a large serving board or platter.
07 - Distribute fresh strawberries, blueberries, and raspberries around the pancakes on the board.
08 - Place a bowl of vanilla Greek yogurt on the board and scatter mini chocolate chips over the pancakes or use them for facial decorations.
09 - Optionally drizzle honey over the pancakes and garnish with fresh mint leaves before serving.
