Sift flour and cocoa powder, baking powder, salt in one bowl.
Mix in sugar and water/ milk in another bowl until the granules have dissolved . Add in oil, vanilla , lemon juice.
Now mix wet ingredients into dry ones and give it a quick mix until lump free. Do not overmix. Taste test and adjust sugar if needed.
Heat a non stick skillet well. When the skillet is hot enough , pour ¼ cup approx. batter for each pancake. The batter will sizzle when poured and develop beautiful holes. This means the pan was hot enough and you will have fluffy pancakes. Now reduce the heat and let the pancakes cook on one side until a minute or so or until golden brown bottom . Then flip carefully and cook on another side for 30 seconds. Serve warm .
Add 2 tablespoon more sugar if you like really sweet pancakes. I like it less sweet as I top it later with chocolate fudge sauce, fruits and cream.