8 Tbs butter, melted and cooled
1 1/3 cup milk
1 cup Greek or plain yogurt
For the Chocolate Cream:
8 oz mascarpone, room temperature
1/3 cup semi sweet chocolate, melted
For the Topping:
1 1/2 cups semi sweet chocolate chips, melted
1/3 cup marshmallows
Colored sugar garnish
In a large bowl, combine eggs, melted butter, milk and yogurt. Blend until fully combined, then slowly add both pancake mixes and blend until a batter forms.
Heat a griddle or nonstick saute pan on medium heat. For each pancake, pour 1/2 cup of batter onto the griddle and use a spatula to carefully spread the batter into a large 8 inch pancake. Cook until the tops begin to bubble and the edges are golden brown, 1-2 minutes a side. Place each cooked pancake on a wire cooling rack, the batter makes roughly 10 large pancakes.
To make the filling, in a medium sized bowl, blend together the softened mascarpone and melted chocolate. With an electric hand blender on low speed, blend in the organic frosting mix and blend until smooth and creamy. Using a spatula, spread the mascarpone mixture onto the top of each pancake, then stack the pancakes on top of each other to make a pancake cake.
Slowly drizzle the 1 1/2 cups of melted chocolate over the top of the pancake cake, allowing it to drip over the sides. Top with marshmallows or desired garnishes.