Christmas Pancakes with Candy Cane Chocolate Syrup Ingredients 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 2.6 oz (75 g) bittersweet or semisweet chocolate, finely chopped