Ingredients:
2 cups all-purpose flour
1/2 cup sugar
1/2 cup unsweetened cocoa
1 and 1/2 Tablespoons baking powder
1 teaspoon salt
2 cups milk
2 large eggs, lightly beaten
1/2 (4-oz.) sweet chocolate baking bar, finely chopped
3 Tablespoons butter, melted
1 teaspoon vanilla extract
Serve with:
German Chocolate Syrup (Recipe Below)
Garnish with coconut flakes, chocolate curls
Directions:
Whisk together first 5 ingredients in a large bowl.
Whisk together milk and next 4 ingredients in another bowl.
Gradually stir milk mixture into flour mixture just until moistened.
Pour about 1/4 cup batter for each pancake onto a hot buttered griddle or large nonstick skillet.
Cook 3 to 4 minutes or until tops are covered with bubbles and edges look dry and cooked.
Turn and cook 3 to 4 minutes or until done.
Place in a single layer on a baking sheet, and keep warm in oven at 200 F. for up to 30 minutes.
Serve with German Chocolate Syrup.
Notes:
If using a griddle, heat it to 350°.
For tender pancakes, don't over-mix the batter; it should be lumpy.
German Chocolate Syrup
Ingredients:
2/3 cup chopped pecans
2/3 cup sweetened flaked coconut
1 - 5 oz. can evaporated milk
1/2 cup firmly packed light brown sugar
1/4 cup butter, melted
2 egg yolks, lightly beaten
1/2 teaspoon vanilla extract
Directions:
Preheat oven to 350 F.
Place pecans and coconut in a single layer in a shallow pan.
Bake for 5 to 7 minutes or until lightly toasted and fragrant.
Stir halfway through.
Cook evaporated milk and next 3 ingredients in a heavy 2-qt. saucepan over medium heat.
Stir constantly, for about 8 to 10 minutes or until mixture bubbles and begins to thicken.
Remove from heat.
Stir in vanilla, pecans, and coconut.
Serve immediately, or store in an airtight container in refrigerator up to 1 week.
To Reheat Syrup:
Microwave syrup in a microwave-safe bowl at HIGH 10 to 15 seconds or just until warm.
Stir until smooth.