# Components:
→ 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)
# Directions:
01 - Whisk together flour, brown sugar, baking powder, baking soda, salt, ground ginger, cinnamon, cloves, and nutmeg in a large bowl until evenly mixed.
02 - In a separate bowl, whisk eggs, buttermilk, milk, melted butter, molasses, and vanilla extract until smooth.
03 - Gently pour the wet mixture into the dry ingredients and stir until just combined, avoiding overmixing.
04 - Preheat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil.
05 - Spoon approximately 1/4 cup batter per pancake onto the skillet using a gingerbread man-shaped cookie cutter as a mold or freehand shape. Cook until bubbles appear on the surface, about 2 minutes. Remove the cutter, flip, and cook an additional 1 to 2 minutes until golden and cooked through. Repeat for remaining batter.
06 - Place pancakes on a large serving board or platter, spacing evenly.
07 - Distribute fresh strawberries, blueberries, and raspberries around the pancakes.
08 - Set a bowl of vanilla Greek yogurt on the board and sprinkle mini chocolate chips over pancakes or use them to create decorative faces.
09 - Optionally drizzle honey over pancakes and garnish with fresh mint leaves.
10 - Present the board promptly for an interactive and festive breakfast experience.
