1) Beat cream in small chilled bowl until soft peaks form. Gradually beat in 1/3 cup syrup until stiff peaks form. Refigerate.

2) Combine pancake mix and water in medium bowl; stir with wire whisk until large lumps disappear. For each pancake, pour 1/4 cup batter onto hot lightly greased griddle; sprinkle with 1 tablespoon chocolate chunks. Turn when bottoms are golden brown.

3) Serrve topped with sugar, maple cream, Aunt Jemima Syrup and, if desired, berries and chocolate chunks.