Quadruple Chocolate Coconut Pecan Dessert Pancakes
  • 20
    Prep Time
  • 15
    Cook Time
  • 4
    servings

Quadruple Chocolate Coconut Pecan Dessert Pancakes

Ingredients

  • 3/4 cup chopped pecans
  • 3/4 cup sweetened coconut flakes
  • 1/4 cup butter
  • 2/3 cup half-and-half
  • 1/2 cup firmly packed light brown sugar
  • 2 large egg yolks
  • 1/2 teaspoon vanilla extract
  • 1 1/2 cups Hungry Jack® Complete Buttermilk Pancake & Waffle Mix (Just Add Water)
  • 1/4 cup sugar
  • 3 tablespoons unsweetened cocoa powder or Dutch processed cocoa powder
  • 1 cup water
  • 1/3 cup mini semi-sweet chocolate chips
  • Chocolate ice cream
  • Sundae Syrup™ Chocolate Flavored Syrup

Preparation Instructions

  1. HEAT oven to 350°F. Place pecans and coconut in thin layer in shallow pan. Bake 6 to 7 minutes or until coconut is lightly toasted.
  2. MELT butter in 2-quart saucepan. Add half-and-half and brown sugar. Whisk in egg yolks. Cook over medium heat about 10 minutes, stirring frequently, until mixture bubbles and thickens. Remove from heat. Reserve 1/4 cup toasted pecan and coconut mixture for topping. Add remaining pecan and coconut mixture and vanilla to saucepan, stirring until blended.
  3. COMBINE pancake mix, sugar and cocoa in medium bowl. Stir in water just until large lumps disappear. Stir in chocolate chips. Let stand 3 minutes.
  4. COAT griddle or large skillet with no-stick cooking spray. Heat griddle to 350°F or skillet over medium heat. Pour about 1/4 cup batter for each pancake onto hot griddle to make 12 small pancakes. Cook 1 to 1 ½ minutes on each side or until done.
  5. ARRANGE 1 pancake on each of 4 serving plates. Top with 2 tablespoons coconut-pecan mixture. Repeat layers. Top with remaining pancakes. Place 1 scoop ice cream on top of each dessert. Drizzle with chocolate syrup. Sprinkle with remaining pecan and coconut mixture.

  • Nutritional Information Per Serving

    Serving Size (1/4 of recipe), Calories 1050 (Calories from Fat 440), Total Fat 49g (Saturated Fat 23g, Trans Fat 1g), Cholesterol 155mg, Sodium 870mg, Total Carbohydrate 138g (Dietary Fiber 8g, Sugars 94g), Protein 14g; Percent Daily Value*: Vitamin A 15%, Vitamin C %, Calcium 35%, Iron 25%.

    *Percent Daily Values are based on a 2,000 calorie diet.