Compliments of foodnetwork.com, this delicious recipe creates incredibly light and fluffy pancakes and tops them with maple syrup and the most delicious sweet cinnamon cream. The blending of the chocolate, maple and cinnamon was a great combination. Now, whenever I tell my kids I'm making pancakes, they immediately ask "Cinnamon Cream?" This recipe yields about 10 large pancakes. Enjoy!
1. Make the cream in advance so you can serve it while the pancakes are hot.
2. Be careful not to over-fold the batter or the pancakes will become more dense.
3. Make a double-batch. They'll get eaten.
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
1 cup heavy whipping cream
1/4 cup confectioners' sugar
1/4 teaspoon ground cinnamon
1. Preheat griddle to 350 degrees F.
2. In a large bowl, combine flour, sugar, baking powder, and salt.
3. In a small bowl, combine milk, egg yolks, and 3 tablespoons melted butter.
4. Add to flour mixture, whisking until smooth.
5. In a small bowl, beat egg whites at medium-high speed with an electric mixer until stiff.
6. Gently fold into batter.
7. Gently fold in chocolate morsels.
8. Melt 2 tablespoons butter on hot griddle.
9. Ladle about 1/4-cup batter for each pancake onto hot griddle.
10. Cook pancakes for 2 to 3 minutes, or until tops are covered with bubbles and edges look cooked.
11. Turn and cook the other side. Repeat procedure with remaining 2 tablespoons butter and remaining batter.
1. In a medium bowl, beat cream at medium-high speed with an electric mixer until thickened.
2. Gradually beat in confectioners' sugar and cinnamon, beating until stuff peaks form.
3. Cover and chill.
4. Serve pancakes with Cinnamon Cream and maple syrup.