1) In a bowl, combine the flour, baking powder and salt. Make a well in the centre of the flour and add the eggs, milk, chives and olive oil. Gradually combine the flour into the wet ingredients and stir until smooth.
2) 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.
3) In a medium bowl, combine the Gorgonzola and mascarpone and put the mixture 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.