Note: To print recipe without the recipe index on the sidebar, scroll all the way down the bottom for the 'print page' option.
https://homeiswheretheboatis.net/2016/12/21/novel-bakers-christmas-all-through-the-south-part-2/
Ingredients
1 box German Chocolate cake mix (I used Betty Crocker Super Moist)
1/2 cup flour
2 eggs
2 cups milk
1/4 cup vegetable oil
Directions
In a large bowl, mix the cake mix, flour, eggs, milk and oil together until combined and smooth.
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 oven. Serve with German Chocolate “Syrup”.
German Chocolate “Syrup”
Ingredients
2/3 cup chopped pecans (+ more to garnish if desired)
2/3 cup sweetened flaked coconut (+ more to garnish if desired)
1 (5-oz.) can evaporated milk
1/2 cup firmly packed light brown sugar
1/4 cup butter, melted
2 egg yolks, lightly beaten
1/2 teaspoon vanilla extract
Directions
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.