Thursday, June 19, 2014

Chocolate Chip Pancakes with Cinnamon Cream

I've been off all week.  

I mean I can't seem to keep track of what day it is.  On Wednesday I thought it was Tuesday.  To my surprise I found out it was Wednesday.  Then on Thursday I thought it was Friday.  It really, really felt like Friday. (Wishful thinking...hmm)

If that wasn't bad enough I was trying to plan a birthday lunch and kept saying that her birthday was a week from Sunday and that was the 22nd.  Which is actually this Sunday!  OMG! I thought we were a week behind and it was last week. 

What the heck?

So since I'm all mixed up I thought I would bring you a breakfast post that I was saving for this weekend...but I may forget what day it is!  So to be on the safe side I'll post it now and you can make them this weekend! 

This wonderful recipe for Chocolate Chip Pancakes is topped with a Cinnamon Cream.  I found this filed under my 'to make' Pinterest file and is by Paula Deen. (love her!)  It may sound like dessert, but isn't overly sweet and we just loved them for breakfast.

Enjoy them this is almost the weekend isn't it?

Chocolate Chip Pancakes with Cinnamon Cream

Recipe Courtesy of Paula Deen

Servings: 10 servings


1 1/4 cup all-purpose flour
3 tablespoon sugar
2 teaspoon baking powder
1/4 teaspoon salt
1 cup milk
2 large eggs, separated
3 tablespoon butter, melted, plus 4 tablespoons, divided
1/2 cup miniature semi-sweet chocolate morsels
maple syrup, for serving

Cinnamon Cream:
1 cup heavy whipping cream
1/4 cup confectioners’ sugar
1/4 teaspoon ground cinnamon

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.

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.

Serve pancakes with Cinnamon Cream and maple syrup.

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