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German Chocolate Pancakes

Photo: Iain Bagwell; Prop Stylist: Heather Chadduck; Food Stylist: Ana Kelly
Hands-on time 35 mins
Total time 55 mins
Yield Makes about 20 pancakes
We've transformed a classic Southern cake into an over-the-top breakfast of German Chocolate Pancakes.

Ingredients

  • 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
  • German Chocolate Syrup
  • Garnishes: coconut flakes, chocolate curls

How to Make It

  1. 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.

  2. Note: When using a griddle, heat it to 350°.

  3. Tip: For tender pancakes, don't overmix the batter; it should be lumpy.