Gingerbread Pancakes

Make the batter the night before if possible. Whisk All-Purpose Flour (2 1/4 cups), Dark Brown Sugar (3/4 cup), Baking Powder (1 Tbsp), Ground Ginger (1 tsp), Simply Organic Cinnamon, Ground (1 tsp), Whole Clove (1/2 tsp), Ground Nutmeg (1/2 tsp), and Salt (1/2 tsp) together in a large bowl.

In another bowl, whisk Milk (2 cups), Molasses (1 tsp), Fresh Ginger (1 tsp), and Eggland's Best Classic Eggs (3) Yolks together until smooth.

Pour the wet ingredients into the dry ingredients and whisk all of it together until it is a smooth batter.

In another bowl, whip up the Egg Whites until they form stiff peaks. Fold the egg whites into the rest of the batter, then cover the bowl and refrigerate it overnight.

Preheat an electric griddle to 350 degrees F (180 degrees C) or a griddle pan over medium high heat. Grease it with Butter (to taste), then scoop the desired size dollops of batter on it to cook for about 3-4 minutes on each side.

While the pancakes cook, quickly make the easy icing. Stir Powdered Confectioners Sugar (3/4 cup) and Water (1 Tbsp) together until it is a shiny, runny icing.

Plate the pancakes as you finish cooking them with a big drizzle of the icing on top.