Yield: about 18 pancakes

• 3 cups all-purpose flour
• 1 cup packed dark brown sugar
• 1 tablespoon baking powder
• 1 1/2 teaspoons baking soda
• 1 teaspoon salt
• 1 teaspoon ground cinnamon
• 1 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/2 teaspoon ground cloves
• 1/2 cup water
• 1/2 cup brewed New England Coffee, cold or at room temperature
• 4 large eggs
• 1 stick (1/2 cup) unsalted butter, melted and cooled
• 1/4 cup fresh lemon juice
• Vegetable oil for brushing griddle
• Accompaniment: pure maple syrup

Whisk together flour, brown sugar, baking powder, baking soda, salt, and spices in a bowl. Whisk together water, coffee, eggs, butter, and lemon juice in a large bowl. Add flour mixture and whisk until just combined. Let stand 15 minutes (batter will thicken).

Brush griddle or 12 inch nonstick skillet with oil and heat over moderate heat until hot but not smoking.

Working in batches of 3 or 4, pour 1/4 cup batter per pancake onto hot griddle and cook until bubbles appear on surface and undersides are lightly browned, 1 to 2 minutes more. Transfer to a platter and loosley cover with foil to keep warm. Brush griddle with oil between batches.