1-In a large bowl, sift together 1 ⅓ cups (185g) all-purpose flour, ¼ cup (25g) cocoa powder, 2 teaspoons baking powder, and ¼ teaspoon salt, or whisk them well.

2-In a separate bowl, whisk 2 eggs with ⅓ cup (65g) granulated sugar until combined. Add 1 cup (240 ml) whole milk, 3 tablespoons canola or vegetable oil (or 45g melted butter), and 1 teaspoon pure vanilla extract.

3-Pour the wet mixture into the dry ingredients and stir just until moistened, avoiding overmixing. Gently fold in ½ cup (85g) chocolate chips or chunks.

4-Let the batter rest while preparing the sauce. For the sauce, combine 140 g (5 oz) bittersweet or semisweet chocolate with ½ cup (120 ml) heavy cream in a heatproof bowl. Microwave in 20-30 second intervals, stirring between each, until smooth and melted; alternatively, use a double boiler.

5-Heat a griddle or skillet over medium heat and coat with butter or oil. Pour about ¼ cup of batter for each pancake and cook for 1-2 minutes until bubbles form and the bottom is golden, then flip and cook for another 1-2 minutes.

6-Transfer cooked pancakes to a plate and cover loosely with foil to keep warm. Re-grease the skillet before each pancake or batch.

7-Serve the pancakes immediately, drizzled with the warm chocolate ganache sauce. Rewarm the sauce if needed.