Haystack Chocolate Pancakes
Ingredients
Coconut-Pecan topping (see below)
2 C. pancake mix
1/2 C. unsweetened cocoa powder
Milk
Eggs
Vegetable oil
COCONUT-PECAN TOPPING:
1 (13 oz.) can evaporated milk
1 C. sugar
3 egg yolks
1/2 C. butter or margarine
1 tsp. vanilla extract
1 C. flaked coconut
1/2 C. chopped pecans
Cooking Instructions
Prepare Coconut-Pecan Topping; keep warm. In a large bowl, thoroughly combine pancake mix and cocoa. Prepare pancakes with milk, eggs and vegetable oil according to package directions for 2 cups of mix. Preheat griddle. Brush preheated griddle with oil. Using scant 1/4 cup batter for each pancake, cook over medium-high heat 2 to 3 minutes or until underside is browned and surface is bubbly. Turn and cook 1 to 2 minutes or until other side is browned. Serve with warm Coconut-Pecan topping. Makes 16 to 18 servings. COCONUT-PECAN TOPPING: In a medium saucepan, mix evaporated milk, sugar, egg yolks, butter or margarine and vanilla. Stir constantly over medium heat until thickened. Stir in coconut and pecans. Makes 3 cups of topping.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)