Happy Pancake Day

Today is National Pancake Day and so I have to share my favorite pancake recipe from a brunch place in Berkeley that is near and dear to me, La Note

Gingerbread Pancakes
Ingredients

• 3 cups all-purpose flour
• 1 cup packed dark brown sugar
• 1 tablespoon baking powder
• 1 1/2 teaspoons baking soda
• 1 teaspoon salt
• 1 teaspoon ground cinnamon
• 1 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/8 teaspoon ground cloves
• 1/2 cup water
• 1/2 cup brewed coffee, cold or at room temperature
• 4 large eggs
• 1 stick (1/2 cup) unsalted butter, melted and cooled
• 1/4 cup fresh lemon juice
• Vegetable oil for brushing griddle
• Maple Syrup and Powdered Sugar for serving
• 
  
• Instructions
• 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).
  Brush a griddle or 12-inch nonstick skillet with oil and heat over moderate heat until hot but not smoking.
  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.