Instructions

• Make the German Chocolate Syrup: in a medium saucepan combine 1 cup evaporated milk, 3/4 cup packed light brown sugar, 6 tablespoons butter (cut into pieces), and 3 egg yolks (lightly whisked).
• Cook the syrup over medium heat, stirring constantly, until it thickens somewhat, about 8–10 minutes. (It will thicken more as it cools.) Remove from heat.
• Stir the syrup off the heat to combine 1 cup chopped toasted pecans and 1 cup sweetened shredded coconut. Set the syrup aside to cool while you make the pancakes.
• Make the pancake dry mix: in a large bowl whisk together 2 cups all-purpose flour, 1/2 cup sugar, 1/2 cup unsweetened cocoa, 1 1/2 tablespoons baking powder, and 1 teaspoon salt.
• Make the pancake wet mix: in a medium bowl whisk together 2 cups milk, 2 large eggs (lightly beaten), 3 tablespoons butter (melted), and 1 teaspoon vanilla extract.
• Pour the wet mix into the dry mix and stir gently until just combined; do not overmix. Fold in 3/4 cup semi-sweet chocolate chips.
• Heat a griddle or large nonstick pan over medium heat and lightly coat it with butter.
• For each pancake, pour 1/4 cup batter onto the hot griddle. Cook until bubbles form on the surface and the edges look set, about 2–3 minutes. Flip and cook until the pancakes are cooked through, about 1–2 minutes more. Transfer cooked pancakes to a plate and keep warm.
• To serve, stack the pancakes and spoon the German Chocolate Syrup over the stack.