2 cups Bisquick Pancake mix
1 ⅓ cup whole milk
1 ½ cup mascarpone cheese
¾ cup heavy whipping cream
⅓ cup sugar
1 teaspoon vanilla
½ teaspoon cinnamon
Semi-sweet chocolate chips
Dark chocolate drizzle
2 shots of espresso
1 ounce of Kahlúa
In a medium sized bowl mix together the pancake mix, 2 eggs, and milk; the batter should be runnier than normal pancake batter. Set aside.
In a second bowl mix together the mascarpone, heavy cream, sugar, vanilla, and cinnamon. Use a whisk or electric mixer to make sure it whips so it is fluffy.
Brew or purchase your espresso, mix one part espresso with one part Kahlúa and allow it to cool to room temperature or cooler.
Place in a small squirt bottle with a narrow spout. It'll allow you to control it better when building the stack later on.
Fire up your griddle or Flat Top Griddle to low heat.
Use a ladle, pour out each pancake so it is approximately 4 inches in diameter.
Add 5-7 chocolate chips per pancake.
Once the sides of the pancake seem solid and cooked flip them to finish them off. Once done cooking remove and set aside to build your stack.
Assemble the stack on a cutting board before transferring it to the plate so the presentation is on point and the plate doesn't get messy.
Grab a pancake and drizzle a little of the espresso Kahlúa mix on top so it soaks in.
After it's absorbed, use a spatula to spread a layer of the mascarpone cream over the top (as if you are frosting it.)
Repeat until the stack is 6 pancakes high. Each pancake should have a little drizzle soaked in and is 'frosted.'
Before frosting the top pancake, push down on the stack lightly to ensure it's set and won't slide. Frost the top pancake last.
Drizzle chocolate syrup over the top back and forth.
Slide a spatula under the stack and transfer it to a plate. Then use a sifter to dust the entire top with cocoa powder.