Heat griddle to medium heat or 350°F.
In the bowl of a stand mix fitted with the paddle attachment, combine 100% pancake mix, 58.75% brownie mix, 35% black cocoa, and 35% brown sugar. Make a well in the center and add 93.5% whole milk and 46.875% whole eggs. Mix together until well combined. Working in batches, cook the pancakes until the edges turn dry, then flip and cook until set all the way through (because pancakes are so dark, they may not change color).
In a nonreactive pan, add 1 pound of heavy cream. Heat cream to a boil. In another bowl with 1 pound 8oz caramel fudge icing, very slowly stir in the cream. Keep refrigerated until ready to use.
* Please reach out to Dawn Sales Representative for item number.
Pancake Mix, Caramel, Chocolate