1 1/2 cups flour
3 tablespoons sugar
1 tablespoon baking powder
1 teaspoon cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon salt
1/8 teaspoon ground cloves
1/8 teaspoon nutmeg
1 cup whole milk
3 eggs, beaten
4 tablespoons unsalted butter, melted, plus more for griddle
Maple-Butter Syrup (recipe follows)
Powdered sugar, for garnish

Whisk together the dry ingredients. In another bowl, whisk together the milk, eggs and melted butter. Pour wet ingredients into dry ones and whisk to combine.

Heat a griddle or large, heavy skillet over medium heat until hot. Brush with just enough butter to coat surface. Pour generous 1/4-cup measures of batter onto griddle. Cook until bubbles appear on top and pancakes are golden-brown on bottoms, 1 to 2 minutes. Flip and cook until golden-brown on other sides, about 2 minutes. Remove to a warm platter and cover loosely with foil. Repeat, adding more butter as needed. Serve with the warm syrup and a dusting of the powdered sugar.

Makes 4 servings.

MAPLE-BUTTER SYRUP: Dice 6 tablespoons unsalted butter. Heat butter and 6 tablespoons maple syrup in a small saucepan, until butter has melted and blended with syrup, 1 to 2 minutes. (Can be done up to 2 hours ahead. Leave at room temperature and reheat, stirring over medium heat.)

— Recipe from Betty Rosbottom, author of "Sunday Brunch" (Chronicle Books, $19.95).