FLAVORED SYRUP FOR PANCAKES RECIPES

Steps:

• Place 1/4 cup instant coffee granules and 2 tablespoons hot water in a medium bowl and whisk until the coffee is dissolved. Add 1/2 cup milk, 1 tablespoon vanilla extract, and 1/2 teaspoon coffee extract, and whisk until combined. Add 1 large egg and 2 tablespoons melted unsalted butter or olive oil, and whisk to combine.
• Place 1 cup all-purpose flour, 1/4 cup packed light brown sugar, 2 1/2 teaspoons baking powder, and 1/2 teaspoon kosher salt in a large bowl and whisk to combine.
• Make a well in the center of the flour mixture. While whisking constantly, pour the coffee mixture into the well and whisk until there are almost no more lumps. Add 1/2 teaspoon white or apple cider vinegar and whisk until combined and mostly smooth (a few small lumps are okay).
• Let the batter rest for about 15 minutes. Meanwhile, make the mascarpone cream and maple syrup.
• Place 1 cup mascarpone cheese, 2 tablespoons honey, 1 tablespoon vanilla extract, and 2 teaspoons coffee liqueur or 1/4 teaspoon coffee extract if desired in a medium bowl and whisk until smooth.
• Place 1/2 cup cold heavy cream in a large bowl and whisk until soft peaks form. Add to the mascarpone mixture and gently fold to combine. Refrigerate until ready to assemble.
• Place 1 1/2 teaspoons hot water and 1/2 teaspoon instant coffee granules in a small saucepan and stir until the coffee is dissolved. Add 1/4 cup maple syrup and heat over low heat until slightly thickened, about 2 minutes. Transfer to a serving bowl or small pitcher.
• Melt 1 tablespoon of the unsalted butter in a large non-stick frying pan over medium-low heat. Drop 1/4-cup portions of the batter (it will be thick, scrape it out of the measuring cup) into the pan, 3 for a 12-inch pan.
• Sprinkle about 10 milk chocolate chips onto each pancake. Cook undisturbed until bubbles form on the top and the bottoms are golden brown, about 2 1/2 minutes. Carefully flip the pancakes with a flat spatula and cook until the second side is golden brown, about 2 minutes more. Transfer to a plate, stacking them. Cook the remaining batter, adding more butter to the pan as needed before each batch.
• Place 1 pancake on a plate, top with about 1 heaping tablespoon of the mascarpone cream, and spread into an even layer. Repeat stacking the remaining pancakes, spreading mascarpone cream between each layer. Spread all the remaining mascarpone cream on the top pancake.
• Place 1 tablespoon cocoa powder in a small fine-mesh strainer and dust the stack of pancakes with cocoa powder. Place 1 (1-ounce) piece dark chocolate on a cutting board and use a knife to thinly slice it into shards. Arrange the shards on the pancake stack.
• To serve, drench either the entire stack in the coffee maple syrup or serve on the side.

Steps:

• Place 1/4 cup instant coffee granules and 2 tablespoons hot water in a medium bowl and whisk until the coffee is dissolved. Add 1/2 cup milk, 1 tablespoon vanilla extract, and 1/2 teaspoon coffee extract, and whisk until combined. Add 1 large egg and 2 tablespoons melted unsalted butter or olive oil, and whisk to combine.
• Place 1 cup all-purpose flour, 1/4 cup packed light brown sugar, 2 1/2 teaspoons baking powder, and 1/2 teaspoon kosher salt in a large bowl and whisk to combine.
• Make a well in the center of the flour mixture. While whisking constantly, pour the coffee mixture into the well and whisk until there are almost no more lumps. Add 1/2 teaspoon white or apple cider vinegar and whisk until combined and mostly smooth (a few small lumps are okay).
• Let the batter rest for about 15 minutes. Meanwhile, make the mascarpone cream and maple syrup.
• Place 1 cup mascarpone cheese, 2 tablespoons honey, 1 tablespoon vanilla extract, and 2 teaspoons coffee liqueur or 1/4 teaspoon coffee extract if desired in a medium bowl and whisk until smooth.
• Place 1/2 cup cold heavy cream in a large bowl and whisk until soft peaks form. Add to the mascarpone mixture and gently fold to combine. Refrigerate until ready to assemble.
• Place 1 1/2 teaspoons hot water and 1/2 teaspoon instant coffee granules in a small saucepan and stir until the coffee is dissolved. Add 1/4 cup maple syrup and heat over low heat until slightly thickened, about 2 minutes. Transfer to a serving bowl or small pitcher.
• Melt 1 tablespoon of the unsalted butter in a large non-stick frying pan over medium-low heat. Drop 1/4-cup portions of the batter (it will be thick, scrape it out of the measuring cup) into the pan, 3 for a 12-inch pan.
• Sprinkle about 10 milk chocolate chips onto each pancake. Cook undisturbed until bubbles form on the top and the bottoms are golden brown, about 2 1/2 minutes. Carefully flip the pancakes with a flat spatula and cook until the second side is golden brown, about 2 minutes more. Transfer to a plate, stacking them. Cook the remaining batter, adding more butter to the pan as needed before each batch.
• Place 1 pancake on a plate, top with about 1 heaping tablespoon of the mascarpone cream, and spread into an even layer. Repeat stacking the remaining pancakes, spreading mascarpone cream between each layer. Spread all the remaining mascarpone cream on the top pancake.
• Place 1 tablespoon cocoa powder in a small fine-mesh strainer and dust the stack of pancakes with cocoa powder. Place 1 (1-ounce) piece dark chocolate on a cutting board and use a knife to thinly slice it into shards. Arrange the shards on the pancake stack.
• To serve, drench either the entire stack in the coffee maple syrup or serve on the side.