Chocolate Chip Pancakes with Cinnamon Cream

I've had this recipe for a while and I love it.  It's a 5 star recipe from foodnetwork.com and I love their 5 star recipes. I've tried quite a few pancake recipes and this one is my favorite.  I love the texture of it.  The recipe calls for adding mini chocolate chips and I think that works best for making chocolate chip pancakes because it's not chocolate over-load. Also these pancakes have just the right amount of chocolate chips.  I don't know about you but if I eat too much chocolate or sugar for breakfast it makes me sick but this one, for me, doesn't have too much.


Also, if you don't like chocolate chips in your pancakes, like Derek, you don't need to add it.  I made most of them without chocolate for Derek and he loved it.  


The cinnamon cream topping is so good too!  It's so simple.  Also, if you don't have heavy cream you could just use cool whip and add cinnamon to that.  One more note, it makes quite a few pancakes so if you are just making it for 2-3 people and don't want many leftovers half the recipe.


Chocolate Chip Pancakes with Cinnamon Cream
Slightly adapted from The Food Network-Paula Deen

Ingredients

1 ¼ cups all-purpose flour

2 tablespoons sugar

2 teaspoons baking powder

1/4 teaspoon salt

1 cup milk

2 large eggs, separated

3 tablespoons butter

1/2 cup miniature semi-sweet chocolate morsels

Cinnamon Cream, recipe follows

Maple syrup, for serving

Cinnamon Cream:

1 cup heavy whipping cream

1/4 cup confectioners' sugar

1/4 teaspoon ground cinnamon

Directions

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.

Spray griddle or pan with cooking spray. 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 cooking spray 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.