Get Christmas dinner started early by having these delicious german chocolate pancakes for brunch. Like the red velvet pancakes, these pair great with your morning coffee and other brunch staples (eggs, bacon, sausage). The topping is delicious, but you could also use the cream cheese syrup recipe from the red velvet pancakes, whipped cream, maple syrup… anything really! You really can’t go wrong.
German Chocolate Pancake Recipe, Adapted from Southern Living
2 c. all purpose flour
1/2 c. sugar
1/2 c. unsweetened cocoa
1 1/2 tablespoons baking powder
1 teaspoon salt
2 c. milk
2 large eggs, lightly beaten
4 oz. sweet chocolate baking bar (finely chopped)
3 tablespoons butter (melted)
1 teaspoon vanilla extract
German chocolate syrup (recipe below)
1. Sift together flour, unsweetened cocoa, and baking powder in a large bowl. Whisk in sugar and salt.
2. Whisk together milk and next 4 ingredients in another bowl. Gradually stir milk mixture into flour mixture just until moistened.
3. Pour about 1/4 cup batter for each pancake onto a hot buttered griddle (350 F) 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.
German Chocolate Syrup
2/3 c. chopped pecans
2/3 c. sweetened flaked coconut
1 (5-oz.) can evaporated milk
1/2 c. firmly packed light brown sugar
1/4 c. butter, melted
2 egg yolks, lightly beaten
1/2 teaspoon vanilla extract
1. Preheat oven to 350°. Bake pecans and coconut in a single layer in a shallow pan 5 to 7 minutes or until lightly toasted and fragrant, stirring halfway through.
2. Cook evaporated milk and next 3 ingredients in a heavy 2-qt. saucepan over medium heat, stirring constantly, 8 to 10 minutes or until mixture bubbles and begins to thicken. Remove from heat, and stir in vanilla, pecans, and coconut. Serve immediately, or store in an airtight container in refrigerator up to 1 week.
To Reheat: Microwave syrup in a microwave-safe bowl at HIGH 10 to 15 seconds or just until warm; stir until smooth.