Sift together flour, sugar, cocoa powder, coffee, baking powder and salt in a large mixing bowl. In another bowl, whisk together milk, egg and butter. Pour over dry ingredients and stir just to combine. Stir in peppermint candies.
Lightly oil a griddle or skillet and preheat over medium heat. Preheat oven to 200 degrees. Using a measuring cup, spoon about 1/4 cup batter onto the griddle for each pancake and gently spread the batter. When edges look dry and bubbles form in the center, gently flip and griddle for another half minute or so until brown. Serve immediately or keep warm in the oven. Top with chocolate syrup and more crushed peppermint candies.
Makes about 12- 15
Recipe used with permission from Janine MacLachlan, The Rustic Kitchen cooking school, www.rustickitchen.com.