In a large mixing bowl, whisk together flour, baking powder, ground ginger, ground cinnamon, ground cloves, and salt.

In another bowl, melt the butter, then whisk in molasses, egg, milk, and vanilla essence until smooth.

Create a well in the dry mixture, slowly pour in the wet mixture, and fold gently till combined.

Preheat a skillet over medium-low heat and add a teaspoon of butter.

Pour 1/3 cup of batter onto the skillet for each pancake, cooking until bubbles form, then flip.

Repeat until all batter is used, adjusting heat and adding butter as needed.

Stack pancakes on a plate and top with maple syrup, fruit, or whipped cream.