Instructions: Make whipped cream at least 1 hour before serving. Put cream, sugar and vanilla in a chilled mixing bowl. With chilled beaters, use electric mixer to beat cream at medium speed until it forms soft peaks. Cover bowl with plastic wrap and refrigerate.

Preheat oven to 200 degrees. In a mixing bowl, stir together flour, sugar, baking powder, baking soda and salt. In another bowl, whisk together milk, ricotta, melted butter and egg yolks. In a small cup, stir together espresso powder and hot water until powder dissolves, then stir into ricotta mixture. Add ricotta mixture to flour mixture and stir with a whisk just until combined.

Heat a large skillet or griddle over medium heat. In another clean bowl, beat egg whites with an electric mixer or wire whisk until they form stiff peaks.

With a rubber spatula, gently fold egg whites into batter until only streaks of white remain.

Lightly spray skillet or griddle with non-stick spray. Spoon batter onto griddle, 2 heaping tablespoons at a time, forming circular cakes about 6 inches in diameter. Immediately scatter about 2 teaspoons chocolate chips evenly over each cake. Cook until cakes look slightly dry around edges and undersides are lightly browned, about 1 minute. Flip and cook until other sides are golden, about 1 minute more. Transfer to baking dish, cover loosely with foil, and keep warm in oven while preparing rest of batter. To serve, stack pancakes on heated serving plates. Generously mound chilled whipped cream on top and dust with cinnamon.

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