Chocolate Chip Pancakes with Cinnamon Cream

• 1 1/4  cup  all-purpose flour
• 3  tablespoon  sugar
• 2  teaspoon  baking powder
• 1/4  teaspoon  salt
• 1  cup  milk
• 2 large eggs, separated
• 3  tablespoon  butter, melted, plus 4 tablespoons, divided
• 1/2  cup  miniature semi-sweet chocolate morsels
• maple syrup, for serving
•  
• Cinnamon Cream:
• 1  cup  heavy whipping cream
• 1/4  cup  confectioners' sugar
• 1/4  teaspoon  ground cinnamon

Preheat griddle to 350 degrees F.

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

In a small bowl, combine milk, egg yolks, and 3 tablespoons 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 into batter. Gently fold in chocolate morsels.

Melt 2 tablespoons butter on hot griddle. Ladle about 1/4-cup batter for each pancake onto hot griddle. Cook pancakes for 2 to 3 minutes, or until tops are covered with bubbles and edges look cooked. Turn and cook the other side. Repeat procedure with remaining 2 tablespoons 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 stuff peaks form. Cover and chill.

Serve pancakes with Cinnamon Cream and maple syrup.

Prep Time - 15 minutes
Cook Time - 20 minutes
Yield - 10 servings
Difficulty - Easy