Chocolate Chip Pancakes with Cinnamon Cream

Ingredients

• 2 teaspoons double-acting baking powder 
• 3 tablespoons butter divided melted
• 0.3 cup confectioners' sugar 
• 2 large eggs separated
• 1.3 cups flour all-purpose
• 0.3 teaspoon ground cinnamon 
• 1 cup heavy whipping cream 
• 10 servings maple syrup for serving
• 1 cup milk 
• 0.3 teaspoon salt 
• 0.5 cup semi-sweet chocolate morsels miniature
• 3 tablespoons sugar 

Equipment

• bowl
• frying pan
• ladle
• whisk
• hand mixer

Directions

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; add to flour mixture, whisking until smooth.
4. 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.
5. 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.
6. 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.
7. Serve pancakes with Cinnamon Cream and maple syrup.