Milk pancakes with chocolate chips and cinnamon whipped cream

Votes: 1

Time: 35 min.
Complexity: easily
Quantity: 10 pancakes

A great breakfast treat, Paula Deen's pancakes are incredibly filling thanks to two additions: cool cinnamon-flavored whipped cream and a dollop of maple syrup.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1 1/4 cups premium wheat flour
3 tablespoons of sugar
2 tsp baking powder
1/4 teaspoon salt
1 cup of milk
2 category CO eggs (separate into whites and yolks)
3 tablespoons melted butter, plus 4 tablespoons extra
1/2 cup semi-sweet chocolate chips
Cinnamon Whipped Cream, see recipe below
Maple syrup for filing

Cinnamon Whipped Cream:

1 cup heavy whipping cream
1/4 cup powdered sugar
1/4 tsp ground cinnamon

Ingredient Substitution Suggestions

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Recipes with similar ingredients: premium flour, eggs, milk, chocolate chips (granules), maple syrup, cream, cinnamon, powdered sugar

Cooking the dish according to the recipe:

Pancake dough:

Heat a frying pan to 180°C.

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

In a small bowl, combine the milk, egg yolks, and 3 tablespoons of melted butter. Add to the flour mixture and stir until smooth.

In a small bowl, beat the egg whites with an electric mixer on medium-high speed until stiff peaks form. Gently fold into the batter. Gently fold in the chocolate chips.

Melt 2 tablespoons (30 g) of butter in a hot skillet. Spoon 1/4 cup of batter onto each pancake. Cook for 2-3 minutes, or until bubbles appear on the surface and the edges are golden brown. Flip and cook on the other side. Repeat with the remaining 2 tablespoons (30 g) of butter and the remaining batter.
For the cinnamon whipped cream:

In a medium bowl, beat the cream with an electric mixer on medium-high speed until thick. Gradually add the powdered sugar and cinnamon, beating until stiff peaks form. Cover and refrigerate.

Serve pancakes with cinnamon whipped cream and maple syrup.