Boston Creme Pie Pancakes
Start your weekend off right with these Boston Cream Pie Pancakes! Layered with silky vanilla bean pastry cream and drizzled in chocolate syrup!
It’s okay. A little drool escapes from the side of my mouth when I look at these too. No one is judging here. And if you are here and judging this probably isn’t the right blog for you. We are a judge free, drool inducing blog in these parts – so get used to it.
Yeah. Or Something.
And being the horrible person that I am, I’ve made you wait like 4.1 million eons for this recipe. I flashed it all over the Twittersphere, Inst-take-a-picture-of-every-morsel-I-consume-and-add-hipster-treatments-to-it-gram, and the Bookface page, like, weeks ago and still its taken me this long to post if for you all to see. This is the kind of horrible person I am.
You forgive me now though right? Ohhh, good. I thought you might. But you might have, just maybe, seen these posted already over at Rachel Cooks for her month long Pancake Party, and if you didn’t see them there – you will wait no longer.
Between the carbs of the pancakes, the pastry cream you want to bury your face into and not resurface for air and the mystical and healing chocolate ganache, this is heaven in pancake form. Oh? You didn’t know chocolate had mystical healing powers? Feed it to a PMSy girl and see what happens. Its like placating a ravenous lion with a hunk of dead zebra. We’re distracted and instantly satisfied…
Sorry – it’s late here, I’ve been up since 4:15 and I just drove all the way across the state after a full day of work so to take care of my nine mile long wedding to-do list (no really, the thing is comically long) – my sense of propriety and decorum for discussing dead animals along side a epically delicious pancake has gone completely out the window. But that’s probably half the reason you’re still reading this blog isn’t it?
(On a more cheery note – I did manage to take a really pretty picture of a sunset going 75 miles an hour. Talent. That’s what that is. Yay me! – This just illustrates further why I love eastern Washington. The sunsets just do something to me.)
Back to pancake business and so forth…
Along with needing a massive stack of these to distract me, like a lion, from the chaos and internal panic of planning a wedding that is 23- make that 22 days away, it’s also Ben’s and my 4 year anniversary tomorrow! Or is that today? Which ever day is the 27th. Hooray!! And we’re picking up our wedding license, too! Self-Five! *clap* YES!
It’s almost too late to back out. KIDDING! Not that I would ever do that. I swearz it. I ruv heeem. Rots. Lots. You get the point.
1 cup Yellow Cake Mix
1 cup Dry Pancake Mix
1 cup Milk
1 tsp Vanilla
2 whole Eggs
1/3 cup Sugar
5 Egg Yolks
1 1/2 Tbsp Cornstarch
1 cup Milk
1 cup Half-n-Half
1 Vanilla Bean, split and seeds scraped (or 2 1/2 Tbsp Vanilla Extract)
1 Tbsp Butter
8 oz. Chocolate
1 cup Heavy Cream
Pastry Cream: Make up to 24 hours in advance and refrigerate until 1 hour prior to use.
In a medium saucepan, heat the milk, heavy cream and vanilla bean to a boil over medium heat. Immediately turn off the heat and set aside to infuse for 10 to 15 minutes. In a bowl, whisk the egg yolks and granulated sugar until light and fluffy. Add the cornstarch and whisk vigorously until no lumps remain. Temper the eggs by whisking in 1/4 cup of the hot milk mixture until incorporated. Whisk in the remaining hot milk slowly.
Pour the mixture back into the saucepan. Cook over medium-high heat, whisking constantly, until thickened and slowly boiling. Remove from the heat and stir in the butter. Let cool slightly. Press through a fine mesh strainer to remove any curdled bits and remove husk of vanilla bean. Cover strained pastry cream with plastic wrap, and press the plastic wrap on top of the pastry cream to make sure it doesn’t form a skin. Chill at least 2 hours or until ready to serve
In small saucepan, heat heavy cream. Stir in chocolate and whisk until melted and the two are completely combined. Remove from heat and set aside.
In large bowl, whisk together pancake mix and cake mix. Stir in milk, eggs and vanilla until the mixture is smooth. Heat a large griddle or large pan over medium high heat. Spray with non-stick cooking spray. Pour 1/3 cup of batter into pan or griddle and allow to cook until golden brown on the bottom, 2-3 minutes. Gingerly flip pancake over and continue to cook until the other side has turned golden brown – about 1 ½ minutes. Remove from griddle/pan and allow to cool.
To assemble – stack pancakes and layer with prepared pastry cream between each pancake. Pour chocolate ganache over the top and promptly devour.
Keywords: Boston Cream Pie, Pancakes, Chocolate, Pastry Cream, Breakfast