German Chocolate Pancakes with German Chocolate Syrup
2 cups all-purpose flour
1/2 cup sugar
1/2 cup unsweetened cocoa
1 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
Garnishes: coconut flakes, chocolate curls
2/3 cup chopped pecans
2/3 cup sweetened flaked coconut
1 (5-ounce) 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
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 a 200° oven up to 30 minutes. Serve with German Chocolate Syrup.
Preheat oven to 350°. Bake pecans and coconut in a single layer in a shallow pan 5 to 7 minutes or until lightly toasted and fragrant, stirring halfway through.
Cook evaporated milk and next 3 ingredients in a heavy 2-qt. saucepan over medium heat, stirring constantly, 8 to 10 minutes or until mixture bubbles and begins to thicken. Remove from heat, and stir in vanilla, pecans, and coconut. Serve immediately, or store in an airtight container in refrigerator up to 1 week.