For the pancakes:
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1 teaspoon kosher salt
- 2 large eggs
- 6 tablespoons milk
- 4 tablespoons finely chopped chives
- 2 tablespoons extra-virgin olive oil, plus more for frying
- 2 cups Gorgonzola dolce
- 1 cup mascarpone
- 10 slices bacon, cooked until crispy
- 4 tablespoons chopped chives
For the pancakes: In a bowl, combine the flour, baking powder, and salt. Make a well in the center of the flour and add the eggs, milk, chives, and the olive oil. Gradually combine the flour into the wet ingredients and stir until smooth.
Coat a large saute pan with olive oil and put over medium-high heat. When the pan is hot, drop the batter by teaspoonfuls into the pan. Cook until bubbles form on the top of the pancake, about 1 minute. Flip and cook on the other side. Remove the pancakes to a large plate and cool. Continue making pancakes until all the batter is used.
In a medium bowl, combine the Gorgonzola and mascarpone and put it into a pastry bag. Pipe the Gorgonzola mixture onto the pancakes. Top with shards of the crispy bacon and chives. Arrange on serving platters and serve. Coolio!