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Chocolate chip pancakes
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| Chocolate Chip Pancakes with Cinnamon Cream Ingredients | |
| 1 1/4 cups | all-purpose flour |
| 3 tablespoons | sugar |
| 2 teaspoons | baking powder |
| 1/4 teaspoon | salt |
| 1 cup | milk |
| 2 large | eggs, separated |
| 3 tablespoons | butter, melted plus 4 tablespoons, divided |
| 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.
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.
Ingredients
For the Cinnamon Cream:
Directions
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.
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