How to make gingerbread pancake batter

• Sift the flour together with bitter cocoa into a bowl, add gingerbread spice and mix.
  200 g wheat flour - all-purpose, 10 g bitter cocoa, 2 teaspoon gingerbread spice
  
• Add eggs and part of the milk to the bowl.
  2 eggs, 250 ml milk
  
• Blend the batter, adding the rest of the milk and water during the process.
  250 ml water
  
• Set the batter aside for about 20 minutes.
• Heat a pancake pan and lightly grease it with oil (I do this with a brush).
  
• Pour portions of the batter (I use a soup ladle) and fry until the batter visibly sets.
  
• Then carefully flip them to the other side and fry for a little longer.
  
• Place the finished pancakes on a plate and serve with your favorite toppings.