Photo: Iain Bagwell; Prop Stylist: Heather Chadduck; Food Stylist: Ana Kelly
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
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 over mix the batter; it should be lumpy.
Serves around 22 pancakes
Borrowed from Southern Living, December 2012
This and a variety of other great recipes @ http://wdez.com/blogs/cassacopia/