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For the strawberry puree:
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In a bullet, food processor or blender, puree the strawberries and confectioner's sugar until smooth. Set aside.
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For the mascarpone cream:
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In a small bowl, add the mascarpone, heavy cream, confectioner's sugar, brewed espresso and maple syrup. Using an electric mixer (or stand mixer with whisk attachment), beat the ingredients until thick and creamy, 1-2 minutes. Set aside until ready to serve.
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For the pancakes:
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In a large bowl, whisk the flour, sugar, cocoa, baking powder and soda, and salt together until combined.
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In another bowl, add the sour cream and a little bit of the milk. Whisk until it starts to loosen up. Add a bit more milk, continue to whisk. Add the rest of the milk. This helps ensure no clumps of sour cream remain. Add the instant coffee and mix well until it's all dissolved. Whisk in eggs, vanilla and melted butter and mix until smooth.
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Pour the wet ingredients into the dry and stir gently until just combined with no flour pockets remaining. It should be slightly lumpy, you don't want to overmix.
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Place a large skillet (or set up your griddle if you have one) over medium heat and add 2 tablespoons of oil. Heat until rippled and add 1/4 cup of pancake batter (or 2 tablespoonfuls for tiny pancakes). Let it sizzle away until bubbles come up and the edges look cooked. Carefully flip and cook for another minute.
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To serve (this is for 3-pancake mini-stacks), place a little dollop of cream on the bottom of a serving plate and place 1 pancake on top. Pour 1-2 teaspoons of chilled espresso over the pancake (this is optional but I like the soggy coffee-spiked cakes). Place 1-2 tablespoons of the mascarpone mixture, a few sliced berries, and a tablespoon of the strawberry puree. Repeat again. Place the last pancake on top, dollop with cream, drizzle with puree and top with a whole berry.
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(Pancakes adapted from The Ivory Hut.)
