Kahlua and Chocolate Pancakes

1 3/4 cups unsifted all-purpose flour
1/4 cup granulated sugar
3 tablespoons unsweetened cocoa powder
2 teaspoons baking powder
1/4 teaspoon salt
2 large eggs
1 1/3 cups milk
1/4 cup Kahl�a
3 tablespoons butter, melted

Chopped pecans, whipped cream, and fresh strawberries (optional)

In large bowl, combine flour, sugar, cocoa, baking powder, and salt. In medium-size bowl, lightly beat eggs; beat in milk, Kahl�a, and butter. Stir egg mixture into flour mixture until smooth, thin batter forms. Heat oven to 200�F.

In large heavy skillet, melt 1 teaspoon shortening. Pour about 1/4 cup of the batter into skillet. Repeat to form as many pancakes as will fit into skillet without touching. Fry pancakes for 2 to 3 minutes or until surface appears dry and dotted with holes. Turn pancakes over and fry 2 to 3 minutes more, until second side is browned at the edges. Remove pancakes to baking sheet and keep warm in oven until all batter has been cooked. Serve with chopped pecans, whipped cream, and strawberries, if desired.