German Chocolate Pancakes

Breakfast for supper! 
Last night was church potluck, with a breakfast theme.  As I was flippin' my flapjacks, they were disappearing immediately.  In the flurry, I forgot to take any pictures...until the very end, when our friend Brian was halfway finished gobbling up the last existing pancake.

Incidentally, my Hubby isn't a fan of breakfast for supper. He claims that breakfast food served at the wrong time discombobulates his mind and prevents good sleep!

However, most eaters think breakfast is a grand idea any time, night or day. I'm with them. It's nice to know that after a crazy blur of a day, if you haven't a plan for supper, you can always crack a few eggs.



When I was a little girl, I loved to stay overnight at my grandma's house.  She is an interesting woman, still, whose days are ordered by routine.  Wash on Monday, iron on Tuesday, and so on.  Very old school. 

I couldn't wait for Grandma to ask me, "What do you want for breakfast this morning?" even though she knew full well I'd say, "Fried eggs!"  With a low chuckle, she'd open her squeaky fridge door to pull out the butter and eggs.  That she would fix me a hot breakfast made me feel like a princess!  At home, we were merely offered our choice of sugary cereals.  Watching my Grandma cook enthralled my senses.  My favorite part was staring at the gas flame of the stovetop, which was right at my eye-level.  When Grandma turned the knob, I'd listen for the "click-click-click-click--WHOOSH" and see the blue flames magically appear.  Even the tiny pungent smell from the gas was a thrill to a little girl whose mother cooked on a boring electric stove.  I knew one day I would have my own gas range.

If you think eggs are good any time, perhaps you should make some for your family, to go alongside these wonderful, from-scratch pancakes...maybe for breakfast, maybe for dinner!
 

German Chocolate Pancakes

an original recipe by Kelly Jo Vanderstelt

1.  Combine in a mixing bowl:

• 2 eggs, beaten
• 2 Tbs. sugar
• 1 Tbs. vegetable oil
• 1 1/4 Cups of Flour 
• 2 Tsp. Baking Powder
• 1/2 Tsp. Cinnamon
• I Cup of Milk

2.  Stir in:

• 1/2 Cup of Shredded Coconut
• 1/2 Cup Pecans, chopped
• 1/2 Cup Chocolate Chips (or more!)

3.  If too dry, stir in a little more milk. 

4.  Pour about 1/8 cup of batter onto a hot skillet and cook on each side until golden brown.  (I like to use an ice cream scooper, filled to the rim.)

4.  Serve with a a sprinkle of powdered sugar, a pat of butter, and your favorite pancake topping - syrup, molasses, brown sugar or agave nectar.

Notes: 

• I generally use all whole wheat flour for this recipe, and it tastes great!  The pancakes are hearty and delicious, and they keep you full for hours.
• We love the Ghiradeli 60 percent cocoa chocolate chips, which can be enjoyed with less guilt because they are actually heart-healthy and high in anti-oxidants.  The sharper, darker taste of the chocolate lends a sophistication to these pancakes.
• Extra batter?  Cook up the rest of the pancakes and freeze them for hectic mornings, when they can be tossed into the toaster for a quick fix.