For the Pancakes

• Preheat oven to 200°F. Place an oven-safe, metal rack over a baking sheet to place the pancakes on to keep warm until all pancakes are cooked.
• In a medium bowl, beat the egg whites with a hand mixer until stiff peaks form. Set aside.
  3 large eggs
  
• In another medium mixing bowl, whisk the flour, sugar, baking powder, and salt together; set aside.
  2 cups all-purpose flour, 6 tablespoons granulated sugar, 2 teaspoons baking powder, ½ teaspoon kosher salt
  
• In a large bowl, beat the egg yolks, milk, melted butter, vanilla, and almond extract together. Mix until fully incorporated, about 2 minutes.
  1½ cups whole milk, ½ teaspoon pure vanilla extract, 6 tablespoons unsalted butter, ⅛ teaspoon almond extract
  
• Add the flour mixture to the egg yolk/milk mixture and stir just until no dry flour remains. The batter will be lumpy.
  
• Gently fold the beaten egg whites into the batter. The egg whites should NOT be fully incorporated into the batter.
  
• Heat a griddle over medium heat, and add 1 tablespoon of butter. When butter has melted, pour 2-3 tablespoons batter (per pancake), onto the griddle. There should be room for 4 pancakes on the griddle.
  2 tablespoons unsalted butter
• When the batter begins to bubble, sprinkle chocolate chips over each pancake.
  2 cups chocolate chips
  
• When the bubbles begin to pop, check to see if the undersides of the pancake are golden brown. If the pancakes are ready, carefully flip them over and cook until the second side is golden and the pancakes are cooked through. (Be sure NOT to flip the pancakes over until bubbles begin to pop.)
  
• Transfer pancakes to the prepared baking sheet and place in the preheated oven to keep warm.
• Repeat the process, adding extra butter when needed.
  
• Serve with Chocolate Pancake Syrup and whipped cream.
  Whipped cream, ¾ cup Chocolate Pancake Syrup