Prepare Pancake Batter:

• Combine Dry Ingredients: In a medium mixing bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
• Melt Chocolate: Place the 1.5 ounces of chopped dark chocolate in a microwave-safe bowl. Microwave in 30-second increments at 50% power, stirring after each, until melted and smooth. Let cool slightly.
• Combine Wet Ingredients (Part 1): In a separate large bowl, whisk together the eggs, brown sugar, and maple syrup until combined. Whisk in the melted (and slightly cooled) butter. Whisk in the slightly cooled melted dark chocolate until smooth.
• Make “Buttermilk”: Pour the milk into a small bowl or cup. Add the apple cider vinegar. Stir briefly and let it sit for a couple of minutes until the milk looks slightly curdled or thickened.
• Combine Wet Ingredients (Part 2): Add the “buttermilk,” vanilla extract, and red food coloring to the egg/sugar/butter/chocolate mixture. Whisk until smooth and the color is uniform.
• Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients, stirring with a rubber spatula until just combined. Do not overmix; a few lumps are okay.

2. Cook Pancakes:

• Heat Griddle: Heat a griddle or large nonstick skillet over medium heat (about 350°F if using an electric griddle). Spray lightly with cooking spray or grease with butter.
• Cook: Pour batter onto the hot griddle/pan using about 1/3 cup measure for each pancake. Cook for 1-2 minutes per side, or until bubbles appear on the surface, the edges are set, and the pancake is fluffy and cooked through. Flip carefully and cook the other side until lightly golden.
• Repeat: Repeat with the remaining batter, adding more cooking spray/butter as needed. Keep cooked pancakes warm if desired.

3. Make Mascarpone Whipped Cream:

• In a chilled medium bowl, using an electric mixer with chilled beaters, whip the very cold heavy whipping cream, sifted powdered sugar, vanilla extract, and pinch of salt until soft peaks form.
• Add the softened mascarpone cheese and continue to beat on low then medium speed until combined and stiff peaks form. Be careful not to overbeat.

4. Serve: To serve, stack pancakes on plates. Top generously with the mascarpone whipped cream, fresh berries (strawberries, blueberries), extra chopped dark chocolate, a sprig of fresh mint, and a drizzle of maple syrup, if desired. Enjoy immediately!