Make the pancake batter

• In a large mixing bowl, whisk together the plain flour, baking powder, fine salt, light brown sugar and cocoa powder until evenly combined.
• In a separate jug, whisk the eggs, whole milk, melted butter, espresso and vanilla extract until smooth.
• Pour the wet mixture into the dry ingredients and gently fold together until just combined; the batter should be thick but still pourable and a few small lumps are fine.

Rest the batter

• Leave the batter to rest so the flour hydrates and the baking powder activates, giving a soft, fluffy texture.

Cook the pancakes

• Heat a non-stick pan over a medium-low heat and melt a small knob of butter.
• Spoon in the batter and cook until bubbles form across the surface and the edges look set.
• Flip and cook until golden and cooked through.
• Transfer to a plate and repeat with the remaining batter, adding a little more butter between batches if needed.

Make the mascarpone cream

• Combine the mascarpone, double cream, icing sugar, a pinch of salt, vanilla and espresso in a bowl.
• Mix gently until combined and spoonable peaks have formed.

Make the espresso maple drizzle

• Mix together the espresso and maple syrup for the soak.
• Pour into a squeezy bottle to drizzle, or brush gently over the pancakes.

Assemble the stack

• Place one warm pancake on a plate and lightly drizzle or brush with the espresso mixture.
• Spoon over a generous layer of mascarpone cream, spreading gently but keeping some height, then dust lightly with cocoa powder.
• Repeat with the remaining pancakes, building a tall stack.
• Finish with a final layer of mascarpone, a generous dusting of cocoa and dark chocolate shavings.