Boston Cream Pancakes Recipes

PEPPERMINT BOSTON CREAM PANCAKES

Steps:

• For the pancakes: Preheat the oven to 200 degrees F. Whisk together the pancake mix and baking powder in a large bowl. Add the milk, oil and eggs and stir until completely incorporated and combined. Stir in 1/3 cup of the crushed candy canes.
• Preheat a griddle over medium heat. Spray the griddle with nonstick cooking spray and drop the batter in 1/4 cupful mounds on the hot griddle (using a small ice-cream or cookie scoop helps). Cook until bubbles form and pop in the top of the batter and the underside is golden brown, about 2 minutes. Flip and cook 2 minutes more. Remove to a baking sheet. Keep warm in the oven while you repeat with the remaining batter.
• For the vanilla cream filling: Add the cream cheese to the bowl of a stand mixer fitted with a whisk attachment and whip until smooth. Add the confectioners' sugar and vanilla and beat until smooth and incorporated. Add the heavy cream and whisk on high speed until stiff peaks form.
• For the chocolate sauce: Add the chocolate to a medium bowl. Heat the heavy cream in a small saucepan or in the microwave until just simmering, and then pour over top of the chocolate. Let sit for 1 minute to melt, then whisk until smooth.
• To serve: Place 1 pancake on a serving plate. Spread with a few tablespoons of the vanilla cream. Top with another pancake and spread with another few tablespoons of the vanilla cream. Drizzle generously with the warm chocolate sauce sprinkle with the remaining crushed candy canes.

BOSTON CREAM PANCAKES

Steps:

• Lightly grease a large nonstick skillet with cooking spray and set over medium heat. In a large bowl, whisk together pancake mix, cake mix, eggs, milk, and vanilla until smooth. Using a -cup measure, pour batter into pan to form pancakes. Cook until small bubbles form in batter and pancakes are lightly golden on both sides, 2 to 3 minutes per side. Repeat, regreasing pan when necessary.
• In a large bowl, whisk together pudding mix and milk until combined. Let sit until set, 5 minutes.
• Place chocolate chips in a medium heatproof bowl. Heat cream over medium-low heat until it starts to simmer. Pour over chocolate and let sit 5 minutes, then whisk until completely melted and combined.
• Make four separate pancake stacks with a layer of pudding in between each pancake and drizzle each with ganache.

HOMEMADE BOSTON CREAM PIE

Steps:

• For custard, in a heavy saucepan, mix sugar and cornstarch; whisk in milk and egg yolks. Cook and stir over medium heat; bring to a gentle boil. Cook and stir 1 minute; remove from heat. Stir in butter until melted. Immediately transfer to a clean bowl; stir in vanilla. Press plastic wrap onto surface of filling; cool 30 minutes. Refrigerate until cold., While custard is chilling, make cake layers. Preheat oven to 375°. Line bottoms of 2 greased 8-in. round baking pans with parchment; grease paper and dust with flour., In a large bowl, cream sugar and shortening until light and fluffy, about 5 minutes. Add eggs, one at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition., Transfer to prepared pans. Bake until a toothpick inserted in center comes out clean, 15-20 minutes. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely., For glaze, in a small saucepan, bring water and butter to a simmer; immediately remove from heat and whisk in cocoa powder. Beat in confectioners' sugar and vanilla until smooth; cool slightly. , Place one cake layer on a serving plate; spread with cold custard. Top with the second cake layer. Spoon chocolate glaze over the top, allowing it to drip down sides of cake. Refrigerate until serving.

BOSTON CREAM FILLING

Steps:

• Combine sugar, cornstarch & salt in saucepan. Add milk, vanilla & egg yolks, stir with wire wisk until blended. Cook over medium heat, strring constantly until thickened. Cool completely.
• You can also add a cup of whipped cream to make a fluffier, moussie type filling, or 2 oz. of baking chocolate for a chocolatey one.

EASY BOSTON CREAM CAKE

Steps:

• In a large bowl, whisk together cream and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. , Cut cake into three horizontal layers. Place bottom layer on a serving plate; top with half of the pudding. Repeat layers. Top with third cake layer. , In a small bowl, combine the confectioners' sugar, cocoa and enough water to reach desired spreading consistency. Spread over top of cake, letting glaze drizzle down sides.