For maple cream, beat cream in small chilled bowl with chilled beaters until soft peaks form.

Gradually beat in syrup until stiff peaks form.

Cover and refrigerate while preparing pancakes.

For pancakes, combine pancake mix and water in medium bowl; stir with wire whisk until large lumps disappear.

For each pancake, pour scant 1/4 cup batter onto hot lightly greased griddle; sprinkle with 1 tbsp chocolate chunks.

Turn when pancakes bubble and bottoms are golden brown.

Sprinkle pancake with confectioners’ sugar.

Serve topped with maple cream, Pearl Milling Company™ Syrup and, if desired, berries and chocolate chunks.