For the syrup:
1 cup (250 ml) water
1/2 cup (160 g) glucose (or light corn syrup, agave nectar)
Crushed candy canes, I used about 12 medium ones, about 150g
3/4 cup (75 g) unsweetened cocoa powder (preferably Dutch-processed)
2.6 oz (75 g) bittersweet or semisweet chocolate, finely chopped (I used Lindt 70%), you can also use milk chocolate if you are worried about it being too rich
Extra crushed candy canes, to serve

For the pancakes:
3 cups (about 450g) plain flour
4 tbsp white sugar
2 tsp baking powder
2 cups milk (I used skim)
2 tbsp vegetable oil
4 tsp vanilla extract
4 egg whites, whisked to soft peaks
Optional: red food colouring (I used gel colouring), green colour if you if feel like going crazy with it