Orange and Gingerbread Pancakes

Ingredients

• All-purpose flour (1 cup)
• Baking powder (2 teaspoons)
• Ground ginger (1 teaspoon)
• Ground cinnamon (1 teaspoon)
• Ground nutmeg (1/4 teaspoon)
• Salt (1/4 teaspoon)
• Milk (3/4 cup)
• Egg (1, beaten)
• Orange zest (1 tablespoon)
• Molasses (2 tablespoons)
• Unsalted butter (2 tablespoons, melted, plus extra for cooking)
• Orange juice (1/4 cup)
• Maple syrup (for serving)
• Orange slices (for garnish)

Instructions

1. In a large bowl, whisk together the flour, baking powder, ground ginger, ground cinnamon, ground nutmeg, and salt until well combined.
2. In a separate medium bowl, whisk together the milk, beaten egg, orange zest, molasses, melted butter, and orange juice until smooth.
3. Pour the wet ingredients into the dry ingredients and gently stir until just combined. Be careful not to overmix; it's okay if there are a few lumps.
4. Heat a non-stick skillet or griddle over medium heat. Lightly grease with butter or cooking spray.
5. Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface, typically 2-3 minutes. Flip the pancake and cook for another 1-2 minutes, or until golden brown.
6. Repeat the process with the remaining batter, greasing the skillet as necessary.
7. Serve the pancakes warm, drizzled with maple syrup and garnished with fresh orange slices.