1 c. (4oz or 113g) Better Batter Pancake mix
1/2-1 c buttermilk, soy milk or water
1 egg or egg substitute
1 teaspoon vanilla extract

2 teaspoons instant espresso powder
2 ounces good quality coffee liqueur (Kahlua)
4 egg yolks
2 tablespoons Sugar
2 egg whites
2 cups mascarpone cheese
6 ounces shaved milk chocolate
2 tablespoons bitter sweet cocoa powder

1. combine pancake mix, milk or water, eggs or egg substituteand vanilla extract. Pour by 1/4 cupfuls onto griddle. Adjust the qty of milk or water until pancake batter reaches desired consistency – Make 8 pancakes, slice each pancake into 4 fingers and set aside.
2.Mix coffee and liqueur together, set aside.
3.Over a double boiler, beat egg yolks and sugar until mixture thickens forms into ribbons and lightens in color. Let this cool before incorporating the mascarpone.
4.Beat egg white to stiff peaks.
5.Fold mascarpone cheese into egg yolk, fold mascarpone mixture into egg whites and set aside.6.Line pancake fingers around the edges of 6 wine goblets, from the bottom up, with a pastry brush paint the pancake strips with espresso mixture.
7.Fill each wine goblet one third full of mascarpone mixture. Sprinkle half of the shaved chocolate over each glass.8.Lay over two remaining fingers of pancake, paint again with espresso mixture and top with remaining mascarpone mixture. Sprinkle over powdered cocoa and top with remaining shaved chocolate.
9.Refrigerate and serve.