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.
Note: When using a griddle, heat it to 350°.
Tip: For tender pancakes, don't overmix the batter; it should be lumpy.
My husband loves German chocolate cake, so I made this for him for his birthday breakfast. Made a stack of about 10 pancakes and put candles on top for a birthday pan"cake". He loved it! Doubled the German chocolate syrup recipe so we would have plenty. Used dark chocolate morsels instead of the chopped up chocolate bar. Next time I will pour the pancake and add the chocolate morsels in the pan so the number of chips per pancake is more consisitent. We had quite a bit extra. Delicious and will absolutely make again for special breakfasts!!!
Yum, yum! My husband usually makes the pancakes in this house, but I decided to take the reigns and make them myself (my first time ever making pancakes). He went back for seconds, which says a lot. I followed the instructions and most of the ingredients. I did use a bittersweet baking chocolate bar, almond milk (I'm allergic to milk), and 4 tablespoons of margarine. We used regular syrup and topped them with the coconut flakes. The flakes help compliment the chocolate. My husband thinks the sweet chocolate bar might be too sweet, but we are not big chocolate eaters. Thank goodness we have plenty of leftovers!
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