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In a large bowl, combine flour, baking powder, ginger and salt. In a medium bowl, combine eggs, buttermilk, molasses and oil. Add egg mixture all at once to flour mixture. Stir just until moistened (batter should be slightly lumpy).
Pour about 1/4 cup batter onto a hot, lightly greased griddle or heavy skillet, spreading batter if necessary. Cook over medium-low heat for 2 to 3 minutes on each side or until pancakes are golden brown, flipping when pancakes have bubbly surfaces and edges are slightly dry. Serve warm with syrup.