Gingerbread Pancakes

Meanwhile, in a small bowl, combine cream cheese and 2 TBSP sugar. Cover bowl with plastic wrap and chill in the fridge until ready to use in Step 5.

Place 1½ TBSP butter and remaining ginger in a large, microwave-safe bowl. Microwave until butter melts, 45 seconds. Whisk in ¾ cup milk; stir until mixture is cool to the touch. Whisk in 1 egg* (save remaining egg for another use), 1 TBSP sugar, 1 tsp cinnamon, ½ tsp nutmeg, and a pinch of salt until combined. Gradually whisk in tempura batter mix until just combined and batter is mostly smooth (lumps are ok!). Using a rubber spatula, gently fold in brown sugar.

Remove cream cheese mixture from fridge. Heat a drizzle of oil in a large, preferably nonstick, pan over medium heat. (TIP: Use butter instead of oil for richer-flavored pancakes.) Add ¼-cup scoops of batter to pan; cook until bubbles form on tops of pancakes, 1-2 minutes. Flip and cook until golden, 30-60 seconds more. TIP: Lower heat if pancakes begin to brown too quickly. Transfer to a plate. Repeat process with remaining batter until you have 6 pancakes, adding more oil (or butter) between batches if necessary.

Spread a thin layer of cream cheese mixture on 4 pancakes. Stack two coated pancakes, then top with a plain pancake; repeat with remaining pancakes.