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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.
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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.
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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.
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Whisk together the milk, buttermilk, egg yolks, vanilla and butter. Pour into the flour mixture and mix very gently.
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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.
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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.
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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.
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Serve drizzled with hot chocolate sauce. Dollop some whipped cream on them, immediately before eating because the whipped cream will melt!