Because pancakes come together quickly, it is advisable to make the chocolate sauce first. Put the cream and instant espresso into a small saucepan over low heat. Stir occasionally until tiny bubbles appear along the edges of the pan--do not let the cream boil.

Turn off the heat. Add the chopped chocolate, light corn syrup and butter to the saucepan. Whisk until smooth. Set aside until needed--if it starts to become too thick to pour, stir over low heat until loosened.

Now make the pancakes: Sift the cocoa powder into a large bowl. Whisk in the flour, baking powder, baking soda, salt and sugar. Set aside.

Whisk together the milk, buttermilk, egg yolks, vanilla and butter. Pour into the flour mixture and mix very gently.

Whip the egg whites in a separate clean bowl with a clean whisk or whisk attachment. Whip to stiff peaks--but be careful to not overbeat to dryness.

Add 1 tablespoon of the whipped egg whites to the chocolate mixture. Stir it in to loosen the mixture. Then fold in the remaining egg whites--when they are just showing a few streaks, add the white and dark chocolate chunks. Fold these in as well.

Heat your pan or griddle over low heat. Use a little butter, about 1-2 tablespoons, to grease the pan (you may need to repeat as you proceed). These pancakes cook up quite thick; they will take about a minute per side once your griddle is hot enough.

Serve drizzled with hot chocolate sauce. Dollop some whipped cream on them, immediately before eating because the whipped cream will melt!