Thursday, September 9, 2010

Chocolate Chip Pancakes with Cinnamon Cream

I found this recipe in the Paula Deen Best Dishes 2009 magazine. I had all the why not! I made it Monday for breakfast. It was really easy to make. The pancakes were awesome! But, I could have done without the cinnamon cream. Just didn't do it for me!


1 1/4 cups all purpose flour
3 T sugar
2 tsp baking powder
1/4 tsp salt
1 cup whole milk
2 large eggs, separated
3 T butter, melted
1/2 cup miniature semisweet chocolate morsels
4 T butter, divided
Cinnamon Cream (recipe follows)


Preheat griddle to 350 degrees.

In a large bowl, combine flour, sugar, baking powder and salt.

In a small bowl, combine milk, egg yolks, and 3 T 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. Fold in chocolate morsels.

Melt 2 T butter on hot griddle. Ladle about 1/4 cup batter for each pancake onto hot griddle. Cook pancakes for 2-3 minutes, or until tops are covered with bubbles and edges look dry. Turn, and cook other sides. Repeat procedure with remaining 2 T butter and remaining batter.

Serve with maple syrup and cinnamon cream.

Cinnamon Cream:

1 cup heavy whipping cream
1/4 cup confectioners' sugar
1/4 tsp ground cinnamon

In a medium bowl, beat cream at medium high speed with an electric mixture until thickened. Gradually beat in confectioners' sugar and cinnamon, beating until stiff peaks form. Cover and chill.


Alwayzbakin said...

Chocolate chip pancakes are the best. Yours look yummy! I don't know if I would like the cinnamon cream either but it looks good!

Jennifer said...

These look delicious-I probably wouldn't have gone for the cinnamon cream either, but it sure does sound good!