2 cups flour
1/2 cup oatmeal
2 tsps baking powder
1 tsp baking soda
2 tsps ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp ground cloves
Pinch salt

2 large eggs, separated
2 1/2 cups buttermilk
2 Tbsps melted butter
1 Tbsp sugar
2 tsps dark molasses

For lighter pancakes, separate eggs and beat egg whites in a deep bowl on high speed until they hold moist peaks.

Beat egg yolks in a large bowl with buttermilk, butter, sugar and molasses. Add flour and spices. Beat until well mixed. Add whipped egg whites to the mixture by folding them gently into the batter until combined.

Cook on a buttered griddle over medium heat by pouring out enough batter to form pancakes about 4-5 inches in diameter. Cook until the tops are full of bubbles and then flip and cook for another 1-2 minutes until golden brown.

Serve with warm lemon sauce (see recipe below).

Lemon Sauce

In a small pan, mix one cup of sugar with 2-3 Tbsps of corn starch. Add 2 cups of water and bring to boil over high heat. Remove from heat and add 4 Tbsps butter, 2-3 Tbsps grated lemon peel, and 1/4 cup lemon juice. Stir until the butter melts. Serve. May be stored in a container in the refrigerator for a week or so and re-heated.