Chocolate Chip Pancakes with Cinnamon Cream

Most people have had Chocolate Chip Pancakes but Paula takes it to the next level with the cinnamon cream. It's delicious, try it.

1 1/4 c. all purpose flour

3 tbsp. sugar

2 tsp. baking powder

1/4 tsp. salt

1 cup milk

2 large eggs, separated

3 tbsp. butter, melted plus 4 tbsp, divided

1/2 c. miniature semi-sweet chocolate chips

Cinnamon Cream

Maple syrup for serving

Cinnamon Cream:

1 cup heavy whipping cream

1/4 cup confectioners sugar

1/4 tsp. ground cinnamon

Preheat griddle to 350 degrees.

In a large bowl, combine flour, sugar, baking powder, and salt.

In a small bowl, combine milk, egg yolks, and 3 tbsp. melted butter; add to flour mixture, whisking until smooth.

In a small bowl, beat egg whites at medium-high speed with an electric mixer until stiff. Gently fold in batter. Gently fold in chocolate morsels.

Melt 2 tbsp. butter on hot griddle. Ladle about 1/4 c. batter for each pancake onto hot griddle. Cook pancakes for 2-3 minutes, or until tops are covered with bubbles and edges are cooked. Turn and cook on the other side. Repeat procedure with remaining 2 tbsp. butter and remaining batter.

For the cinnamon cream:

In a medium bowl, beat cream at medium-high speed with an electric mixer until thickened. Gradually beat in confectioners' sugar and cinnamon, beating until stiff peaks form. Cover and chill.

Serve pancakes with cinnamon cream and maple syrup.