Gingerbread Pancakes with Cream Cheese Rum Sauce

Ingredients:

• 1 and 2/3 cups premium flour
• 3/4 cup sugar
• 1/4 cup cornstarch
• 1 tbsp baking powder
• 2 teaspoons ground ginger
• 1 teaspoon ground cinnamon
• 1 teaspoon ground cloves
• 1/4 teaspoon of baking soda
• 0.5 tsp coarse salt
• 2 cups of milk
• 1/4 cup molasses (not black)
• 3 tablespoons unsalted butter, melted
• 1 tsp vanilla extract
• 2 large eggs
• 110 g of cream cheese at room temperature
• 2 tsp dark rum (optional)
• Powdered sugar, for dusting

Preparation:

1. Preheat the oven to 90°C (195°F). Line a baking sheet with two kitchen towels stacked on top of each other and place it in the oven. This is where you'll place the finished pancakes to keep them warm.
2. Pancakes:
   
   In a large bowl, combine flour, 1/4 cup + 2 tablespoons sugar, cornstarch, baking powder, ginger, cinnamon, cloves, baking soda, and 1/4 teaspoon salt. In a medium bowl, combine 1 1/4 cups milk, molasses, melted butter, 1/2 teaspoon vanilla extract, and eggs. Add the milk mixture to the flour mixture and mix until a thick dough forms (small lumps are normal). Let the dough rest for 5 minutes.
3. Meanwhile, prepare the cream cheese sauce.:
   
   In a small saucepan, combine the remaining 1/4 cup + 2 tablespoons sugar, 1/4 teaspoon salt, 3/4 cup milk, and 1/2 teaspoon vanilla extract with the cream cheese and rum and cook over medium heat, stirring constantly, until the cheese is completely melted and the sauce begins to simmer, about 2 minutes. Remove the sauce from the heat and keep warm.
4. Heat a large nonstick skillet over medium heat. Spoon 1 tablespoon of batter onto each pancake, being careful not to overcrowd the skillet. Cook until the pancakes are golden brown on the bottom and bubbly on top, about 30 seconds. Flip and cook until golden brown on the other side, about 30 seconds more. Place the cooked pancakes between kitchen towels on a baking sheet in the oven. Cook until all the batter is used up.
5. When ready to serve, divide the pancakes among four plates, dust with powdered sugar, and drizzle with cream cheese sauce. Serve immediately, setting aside any remaining sauce.