Whisk together all dry ingredients. Then mix all wet ingredients in separate bowl. Slowly add the wet to the dry and mix to incorporate, being mindful not to over-mix!
Pour batter into two sheet trays - each lined with parchment and with a good amount of butter spread on the bottom (for colour and to prevent sticking!)
Place in 425 F oven for five to six minutes. Remove. Cut into squares or use a circle mold to cut out perfect little pancake circles (I love this presentation)... can broil for one minute right before serving.
Dollop mascarpone whipped cream in between layers of pancakes. Garnish with shaved white chocolate, dusting of cinnamon, and maple syrup.