# What you need:
→ Pancakes
01 - 1 1/2 cups all-purpose flour
02 - 2 tablespoons brown sugar
03 - 1 teaspoon baking powder
04 - 1/2 teaspoon baking soda
05 - 1/2 teaspoon salt
06 - 1 1/2 teaspoons ground ginger
07 - 1 teaspoon ground cinnamon
08 - 1/4 teaspoon ground cloves
09 - 1/4 teaspoon ground nutmeg
10 - 2 large eggs
11 - 1 cup buttermilk
12 - 1/2 cup milk
13 - 1/4 cup unsalted butter, melted
14 - 2 tablespoons molasses
15 - 1 teaspoon vanilla extract
→ Toppings & Board Assembly
16 - 1 cup fresh strawberries, hulled and halved
17 - 1 cup fresh blueberries
18 - 1 cup fresh raspberries
19 - 1 cup vanilla Greek yogurt
20 - 1/4 cup mini chocolate chips
21 - 2 tablespoons honey (optional, for drizzling)
22 - Fresh mint leaves (optional, for garnish)
# How to make it:
01 - In a large bowl, whisk together flour, brown sugar, baking powder, baking soda, salt, ground ginger, cinnamon, cloves, and nutmeg.
02 - In a separate bowl, whisk eggs, buttermilk, milk, melted butter, molasses, and vanilla extract until smooth.
03 - Gently fold wet ingredients into dry ingredients until just combined, avoiding overmixing to preserve pancake tenderness.
04 - Heat a non-stick skillet or griddle over medium heat and grease lightly with butter or oil.
05 - Pour approximately 1/4 cup batter per pancake onto the skillet using a gingerbread man-shaped cookie cutter as a mold or shape freehand. Cook until bubbles form on the surface, about 2 minutes, then remove cutter, flip, and cook an additional 1–2 minutes until golden brown and cooked through. Repeat for remaining batter.
06 - Arrange cooked gingerbread-shaped pancakes on a large serving board or platter.
07 - Decorate around the pancakes with fresh strawberries, blueberries, and raspberries.
08 - Place a bowl of vanilla Greek yogurt on the board. Sprinkle mini chocolate chips over pancakes or use for decorative faces.
09 - Optionally drizzle honey over the pancakes and garnish with fresh mint leaves.
10 - Serve immediately and encourage assembling playful bites to enjoy.
