_{Photo: Iain Bagwell; Prop Stylist: Heather Chadduck; Food Stylist: Ana Kelly}

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

Preparation

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/