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.
 
 
"But He answered and said, "It is written, 'MAN SHALL NOT LIVE ON BREAD ALONE, BUT ON EVERY WORD THAT PROCEEDS OUT OF THE MOUTH OF GOD.'" (Matthew 4:4)