For Vanilla Cream

• 2 cups heavy cream
• ¼ cup sugar
• 2 tsp vanilla extract
• ¼ tsp kosher salt

For Pancakes

• 3 cups milk
• 1 cup whole milk yogurt (preferably probiotic and local!)
• 4 eggs
• ¾ cup molasses
• ¼ cup canola oil
• 4 cups all-purpose flour
• ¼ cup light brown sugar
• 1 tsp ground cloves
• 4 tsp ground ginger
• 2 tsp cinnamon
• 1 tsp salt
• 4 tsp baking powder
• 2 tsp baking soda
• butter for cooking

Make Vanilla Cream

1. Combine all ingredients in a small saucepan and simmer over medium heat until slightly thickened, 10-15 minutes
2. Chill in refrigerator, or set aside in keep warm until use

Mix Batter & Griddle Pancakes

1. Add all dry ingredients to a bowl and mix. Add all wet ingredients to a separate bowl and mix. Add the blended dry ingredients to the wet and mix until combined
2. Melt butter in a nonstick pan over medium heat until foams but does not burn
3. Pour or ladle ¼ cup of pancake batter into pan and cook until bubbles begin to form around the edges, 2-3 minutes
4. Flip over and cook all the way through, anothet 2-3 minutes
5. Serve pancakes stacked with warm or chilled vanilla cream on top