1. Prepare the Dry Ingredients: Ensuring Even Distribution

1. Sift Together: In a large bowl, sift together the all-purpose flour, cocoa powder, baking powder, and salt. Alternatively, you can whisk these ingredients together thoroughly to ensure everything is well combined and there are no lumps.
   • Tip: Sifting the dry ingredients helps to aerate them and ensures even distribution of the leavening agent, resulting in lighter, fluffier pancakes.

2. Prepare the Wet Ingredients: Creating a Smooth Base

1. Whisk Eggs and Sugar: In a separate medium bowl, whisk together the eggs and granulated sugar until well combined. The mixture should be light and slightly frothy.
2. Add Milk, Oil, and Vanilla: Add the milk, oil (or melted butter), and vanilla extract to the egg mixture. Whisk until everything is smooth and well incorporated.

3. Combine Wet and Dry Ingredients: Forming the Batter

1. Pour Wet into Dry: Pour the wet ingredients into the bowl with the dry ingredients.
2. Stir Gently: Stir the mixture gently with a rubber spatula or whisk until just combined. Be careful not to overmix. A few lumps are perfectly fine.
   • Tip: Overmixing can develop the gluten in the flour, resulting in tough pancakes.

4. Incorporate Chocolate Chips: Adding Extra Chocolatey Goodness

1. Fold in Chips: Gently fold in the chocolate chips or chunks until they are evenly distributed throughout the batter.

5. Let the Batter Rest (Optional): Allowing Flavors to Meld

1. Rest Batter: Set the batter aside for a few minutes while you prepare the chocolate sauce (or while the griddle heats up). This allows the gluten in the flour to relax and the baking powder to start working, resulting in slightly fluffier pancakes.

6. Make the Chocolate Ganache Sauce: A Rich and Decadent Topping

1. Combine Chocolate and Cream: In a medium heatproof bowl, combine the chopped chocolate and heavy cream.
2. Melt Chocolate: Melt the chocolate and cream using one of the following methods:
   • Microwave: Microwave in 20- to 30-second increments, stirring well after each interval, until the chocolate is completely melted and the mixture is smooth.
   • Double Boiler: Place the heatproof bowl over a saucepan of simmering water (make sure the bottom of the bowl doesn’t touch the water). Stir occasionally until the chocolate is melted and the mixture is smooth.
3. Set Aside: Once the ganache is smooth, set it aside while you cook the pancakes. The ganache will thicken slightly as it cools.
   • Tip: You can rewarm the sauce gently in the microwave for a few seconds if it becomes too thick.

7. Cook the Pancakes: Achieving Golden-Brown and Fluffy Perfection

1. Heat Griddle: Heat a griddle or large skillet over medium heat.
2. Grease Griddle: Coat the hot griddle with a thin layer of butter or oil. This will prevent the pancakes from sticking and help them brown evenly.
3. Pour Batter: For each pancake, drop about ¼ cup of the batter onto the hot griddle.
4. Cook First Side: Cook the pancakes for 1-2 minutes, or until bubbles start to form on the surface and the edges look set.
5. Flip and Cook: Carefully flip the pancakes and cook for another 1-2 minutes on the other side, until golden brown and cooked through.
6. Repeat: Repeat with the remaining batter, adding more butter or oil to the griddle as needed.
   • Tip: Keep cooked pancakes warm in a low oven (200°F/95°C) while you cook the remaining batches.