Haystack Chocolate PancakesPosted in : Breakfast on by : Daphne
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.