In a large bowl, beat the eggs with the sugar until the sugar dissolves.

Add the oil and mix.

Gradually add the milk while whisking.

In another bowl, combine the flour, cocoa powder, salt, baking powder, and baking soda.

Add the dry ingredients to the wet ingredients and gently mix until you get a smooth, slightly thick batter (it should be a bit thicker than cake batter).

If the batter is too thick, add a little more milk. If it's too thin, add a bit more flour.

Heat a nonstick skillet over medium heat and lightly grease it with oil. Pour a small ladleful of batter into the skillet.

When bubbles appear on the surface (after 1–2 minutes), flip the pancake to the other side until golden brown.

Next, prepare the sauce. For the sauce: blend caramel-flavored cookies with white chocolate, a little sugar, and hot milk in a food processor or blender until smooth. Take a bit of the sauce, add cocoa powder, and use it to decorate as shown in the picture.

Here is the final look. Wishing you a wonderful Ramadan, may it return to us all with goodness..🌷🤍