For whipped cream:
In a small saucepan combine gelatin and cold water. Let stand until thickened.
Place over low heat, stirring constantly, just until the gelatin dissolves.
Remove from heat. Cool but do not allow it to set up - gelatin must be liquid but not warm when ready to use.
In a chilled bowl with chilled mixers - beat the cream, sugar and extract until soft peaks start to form.
Add gelatin and beat at high speed till stiff peaks start to form.
Refrigerate until ready to use.
In a large mixing bowl - whisk together flour, sugar, baking powder, salt and cinnamon.
Add in ricotta, mix well.
In a seperate bowl - beat eggs, egg yolks and cream together.
Add egg mixture to ricotta mixture - stir until smooth. Fold in chocolate chips.
Pour 1/4 cup of pancake mixture onto a greased griddle over medium heat. Fry until lightly golden brown, 3-5 minutes on each side.
Top with whipped cream - enjoy : )