Thursday, July 8, 2010

Chocolate Chip Pancakes With Cinnamon Whipped Cream

You can skip the cinnamon whipped cream and add cinnamon to the maple syrup.

1 1/4 cups all purpose flour
3 T sugar
2 teaspoons baking powder
1/4 teaspoon salt
1 cup milk
2 large eggs, separated
3 T butter, melted plus 4 tablespoons, divided
1/2 cup miniature semi-sweet chocolate morsels

Optional: 1 teaspoon vanilla extract

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Ingredients for cinnamon cream:
1 cup heavy whipping cream
1/4 cup confectioners' sugar
1/4 teaspoon ground cinnamon

* * * * * * * *

maple syrup, for serving

dust powdered sugar over the pancakes before serving

Preparing the pancakes:
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.

* * * * * *

Preparing 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.

Serve pancakes with cinnamon whipped cream and maple syrup.

Serves 10


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