Milk pancakes with chocolate chips and cinnamon whipped cream

Ingredients:

• 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

Preparation:

1. 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.
2. 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.