FOR Raspberry Reduction: In a saucepan, heat raspberries, sugar, lemon juice, and water. On low heat, stir frequently for 10 minutes till a reduction is formed and sauce has thickened. Cool to room temperature.
FOR Chocolate Ganache:
Keeping the flame low, heat heavy whipping cream in a small saucepan till it's just simmering.
Add chocolate morsels to the cream stirring them continuously till dissolved and texture appear smooth and shiny. Cool to room temperature.
FOR Pancakes:
In a large bowl, sift together all the dry ingredients mentioned.
In a blender, combine eggs, butter, vanilla extract, buttermilk, and milk together. Blend till it's a smooth puree.
Make a center in the flour mix and pour the wet ingredients in the bowl. Stir the mixture (not vigorously) with a wooden/silicone spatula in one direction till all flour is mixed well (do not over mix). It's okay if lumps are seen.
Leave the batter to rest for 5-10 minutes. Meanwhile, heat an electric griddle/nonstick fry pan and apply oil with pastry brush. Keep the flame medium low.
Laddle 1/3 cup batter on the heated griddle and let it cook till bubbles are seen on the surface, in about couple of minutes or so. Flip the pancake carefully and cook this reverse side for another minute or till it's sufficiently cooked.
Transfer the pancakes onto serving plates with raspberry reduction or chocolate ganache on the side.
