Start with making chocolate ganache so that it cools down until you finish frying pancakes. Heat heavy cream in a saucepan. Remove from heat once it simmers. You can watch the ganache video above.

Pour over chocolate chips and let it sit for 5 minutes without stirring. Then whisk them well until it turns into a smooth and silky ganache. Wait it until it reaches room temperature before pouring it over pancakes.

To make pancakes, in a medium bowl whisk together egg and sugar until creamy. Add in milk and sunflower oil, whisk until combined well.

In another bowl whisk dry ingredients and sift it into the wet ingredients. Whisk until combined well. IT will be a thick batter. Fold in chocolate chips.

Heat a pan over medium heat and either spread a little butter over it or brush with a little sunflower oil. Scoop the batter onto the pan using a ¼ cup for each pancake. Cook until you see bubbles on the top, for about 1 minute or so. Flip them over and cook for another 1 minute. Repeat this until you finish the batter.

Stack the pancakes on a plate and pour chocolate ganache over them. Let the chocolate flow down. Wait for 2-3 minutes so that the ganache sets a bit and then top with raspberries. Serve immediately.