Can't-Catch-Me Pancakes

Step 1 -Preheat a nonstick griddle to medium-high heat.

Step 2 -In a large bowl, add 1/2 cup of the butter and beat using a hand mixer until smooth.

Step 3 -Add the molasses, the egg, and the buttermilk to the whipped butter and mix until well-combined.

Step 4 -Add the flour, 1/4 cup of the cornstarch, the salt, the baking soda, the cinnamon, the ginger, and the cloves to the batter mixture and mix until well-combined. The batter should be pourable, but not runny.

Step 5 -In batches, add 1/4 cup of the batter mixture onto the hot griddle and cook, flipping the pancakes once bubbles start to appear, until the pancakes are lightly brown on both sides and cooked through, about 3-4 minutes per side.

Step 6 -Repeat the cooking process until all the batter mixture has been used.

Step 7 -Transfer the pancakes from the griddle to a serving platter and cover to keep them warm.

Step 8 -In a medium saucepan over medium-high heat, add the remaining cornstarch, the brown sugar, and the water, and cook, whisking often, until the mixture comes to a boil.

Step 9 -Transfer the syrup mixture from the stovetop to a wire rack.

Step 10 -Add the remaining butter and the pecans to the syrup mixture and stir until the butter melts.

Step 11 -Serve the gingerbread pancakes with the warm butter pecan syrup.