Cream together the eggs and brown sugar. Add the buttermilk, water and coffee, and stir until smooth. Set aside.
In a separate container, sift together the flour, baking powder, baking soda, cloves, cinnamon, ginger and nutmeg.
Combine the egg mixture with the flour mixture, and stir in the melted butter. Makes about 3-1/2 cups of batter, or enough for 8 to 10 pancakes.
Note: Serve with whipped cream, vanilla ice cream or Brandy Sauce