Method:

Place the Golden Cloud flapjack/ pancake mix in a mixing bowl and add the cocoa powder. In a separate bowl, combine the egg, oil and milk. Add the liquid mixture to the dry ingredients and whisk until the batter is smooth. Lightly grease the frying pan. Pour ¼ cups of batter into the pan to make medium sized pancakes. Cook until the edges start to turn golden brown and the surface of the pancake starts to bubble. Turn the pancake over and cook the other side. Set the pancakes aside.
Make the chocolate mousse, by whisking the cream in a large bowl to soft peaks. Add the cocoa powder, icing sugar and vanilla and whisk to medium peaks.
Make the ganache by breaking the Beacon milk chocolate into a bowl, add the cream and melt the mixture in the microwave. Stirring every 30 seconds until smooth.
Assemble the pancake gateaux by starting the base with one layer of pancake, spoon over 1 heaped tablespoon mousse over the pancake and spread, leaving a 1cm rim along the edges. Repeat the process until all the pancakes are stacked, you may need a skewer to hold them up. Drizzle a generous amount of the chocolate ganache of the pancakes. Shave more chocolate over the pancakes and serve!