A delightful twist on classic pancakes, featuring warm spices and a luscious vanilla drizzle.
In a large mixing bowl, combine the flour, sugar, salt, baking powder, cinnamon, and ginger.
Sifting the dry ingredients can help ensure a smoother batter.
In another bowl, whisk together the eggs, milk, honey, melted butter, and vanilla extract.
Ensure the butter is slightly cooled before adding to prevent cooking the eggs.
Gradually add the wet mixture to the dry ingredients, stirring until just combined.
Avoid overmixing to keep the pancakes light and fluffy.
Heat a non-stick skillet over medium heat and lightly grease it.
Use a small amount of butter or oil to prevent sticking.
Pour about 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface, then flip and cook until golden brown.
Cook pancakes in batches to avoid overcrowding the skillet.
Serve the pancakes warm with your favorite toppings, such as butter, syrup, or fresh fruit.
Warm the syrup slightly before serving for an extra touch of comfort.
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