Mix Wet Ingredients: Crack the eggs into a bowl, add milk, corn oil, and lemon juice. Whisk thoroughly with a hand whisk or chopsticks until everything is well combined.

Add Dry Ingredients: Gradually add granulated sugar, low-gluten flour, cocoa powder, and baking powder. Stir until evenly mixed, ensuring there are no lumps in the dry ingredients. You should have a smooth, uniform batter without dry flour particles. Be careful not to overmix, as it could cause the batter to become glutenous.

Cook the Pancakes: Preheat a non-stick pan over low heat. If you're worried about sticking, lightly brush the pan with oil. Spoon a portion of the batter into the pan and let it spread into a circle. When the surface of the batter starts to bubble and the edges begin to set, carefully flip the pancake with a spatula and cook for an additional 1-2 minutes until both sides are golden brown. Repeat this step until all the batter is used up.

Decorate and Finish: Place a small piece of butter on top of each cooked pancake and let it melt and seep into the pancake's surface. Finally, drizzle with chocolate sauce and enjoy!