Coconut-Pecan topping (see below)
2 c. pancake mix
1/2 c. unsweetened cocoa powder
Milk
Eggs
Vegetable oil

COCONUT-PECAN TOPPING:

1 (13 oz.) can evaporated milk
1 c. sugar
3 egg yolks
1/2 c. butter
1 tsp. vanilla extract
1 c. flaked coconut
1/2 c. chopped pecans

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 and vanilla. Stir constantly over medium heat until thickened. Stir in coconut and pecans. Makes 3 cups of topping.