Chocolate Chip Pancakes With Cinnamon Cream

Total Time
17mins
Prep 7 mins
Cook 10 mins

Source: Paula Deen (Food Network)

Ingredients Nutrition

Directions

  1. Preheat griddle to 350°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.
  5. Gently fold into batter.
  6. Gently fold in chocolate morsels.
  7. Melt 2 tablespoons butter on hot griddle.
  8. Ladle about 1/4-cup batter for each pancake onto hot griddle.
  9. Cook pancakes for 2 to 3 minutes, or until tops are covered with bubbles and edges look cooked.
  10. Turn and cook the other side.
  11. Repeat procedure with remaining 2 tablespoons butter and remaining batter.
  12. For the Cinnamon Cream:.
  13. In a medium bowl, beat cream at medium-high speed with an electric mixer until thickened.
  14. Gradually beat in confectioners' sugar and cinnamon, beating until stuff peaks form.
  15. Cover and chill.
  16. Serve pancakes with Cinnamon Cream and maple syrup.
Most Helpful

5 5

I made this recipe exactly as written with no additions or substitutions. These pancakes were great...light and fluffy with the wonderful taste of the chocolate chips. The cinnamon cream was delish! I also used some of the cinnamon cream on peanut butter toast and some fresh fruit. Yummy!!! Thanks for another great recipe. I will be making these often. Made for May, 2008 Aussie/NZ Swap.