Make the batter the night before if possible. Whisk the flour, sugar, baking powder, ground ginger, cinnamon, cloves, nutmeg and salt together in a large bowl. In another bowl, whisk the milk, molasses, fresh grated ginger and egg yolks together until smooth. Pour the went ingredients into the dry ingredients and whisk all of it together until it is a smooth batter. In another bowl, whip up the egg whites until they form stiff peaks. Fold the egg whites into the rest of the batter, then cover the bowl and refrigerate it overnight.