The classic southern cake gets turned into an indulgent breakfast with these German Chocolate Pancakes with a thick, rich coconut and pecan syrup.
Course Breakfast
Cuisine Southern
Prep Time 10 minutesminutes
Cook Time 15 minutesminutes
Total Time 25 minutesminutes
Servings 16
Author Christin Mahrlig
Ingredients
2cupsall-purpose flour
1/2cupsugar
1/2cupunsweetened cocoa
1 1/2tablespoonsbaking powder
1teaspoonsalt
2cupsmilk
2large eggs,lightly beaten
3/4cupsemi-sweet chocolate chips
3tablespoonsbutter,melted
1teaspoonvanilla extract
German Chocolate Syrup
1cupevaporated milk
3/4cuppacked light brown sugar
6tablespoonsbutter,cut in pieces
3egg yolks
1cupchopped pecans,toasted
1cupsweetened shredded coconut
Instructions
Make German Chocolate Syrup. Combine evaporated milk, brown sugar, butter, and egg yolks in a medium saucepan. Cook over medium heat, stirring constantly, until mixture thickens somewhat, about 8 to 10 minutes. (It will thicken much more as it cools some.)
Remove from heat and stir in pecans and coconut.
Make pancakes. In a large bowl, whisk together first 5 ingredients.
In a medium bowl, whisk together milk and eggs.
Pour egg mixture into flour mixture and stir to combine. Stir in chocolate chips.
Heat a griddle or large nonstick pan over medium heat. Lightly coat with oil or melted butter. Pour 1/4 cup batter for each pancake. Cook until bubbles form on surface, flip and cook until done.
Notes
If syrup cools off too much before you serve it, you can warm it in the microwave.