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A R E C I P E

boston cream pancakes

| I made Boston Cream Pie for the first time in my life yesterday. As with most of my baking endeavors, once intrigued by a recipe, I can't stop experimenting. I learned for the first time that Boston Cream Pie isn't actually "pie" in the traditional sense. It's actually a cake! A short cake cut into 2 thin rounds with a thick layer of delicious vanilla custard in the middle and a crown of chocolate glaze. |

| I understood the components of Boston Cream Pie because it's been my favorite DONUT for as long as I can remember, but this whole "cake" idea was foreign and awesome to me. After making one for a birthday gathering yesterday, I wanted to play. So I did a mini version with pancakes for breakfast this morning! Huge success. I'm thinking Boston Cream Pancakes may be my new thing...until I hop aboard the pop tart train at least. Boston Cream Pop Tarts anyone? If you try these, please do tag me and let me know how you liked them! |

BOSTON CREAM PANCAKES yields 8 pancakes, or 4 "pies" | FOR THE PANCAKES 2 cups all purpose flour 2 tbsp. pure cane sugar 2 tsp. baking powder 1 tsp. fine sea salt 2 1/4 cups buttermilk 2 eggs 1 tbsp. vanilla bean paste, or 2 tsp pure vanilla extract 2 tbsp. melted butter, plus more for the griddle

| FOR THE CREAM 1 cup sugar ΒΌ cup cornstarch Β½ tsp. kosher salt Β½ vanilla bean, seeds scraped and set aside 6 egg yolks 1 1/2 cups milk 4 tbsp. unsalted butter, chilled 1 tsp. pure vanilla extract | FOR THE CHOCOLATE SAUCE 4 oz. semi-sweet chocolate chips 1/2 cup heavy cream

MAKE THE CREAM | I suggest you make the cream the night before! Whisk together sugar, cornstarch, salt, and vanilla seeds in a small saucepan. Add yolks and whisk until smooth. Stir in milk and cook over medium heat, stirring constantly until thickened, about 10 minutes. Remove from heat and add butter one cube at a time, whisking until smooth. Stir in vanilla extract. Transfer pudding to a bowl and cover with plastic wrap; chill at least 2 hours, until firm. |

MAKE THE CHOCOLATE SAUCE | Put the chocolate chips into a medium glass bowl and set aside. Pour heavy cream into a small saucepan and bring to a boil over medium heat. Immediately pour the hot cream over the chocolate chips and stir until smooth. Set the sauce aside and let it cool for about 15 minutes. |

MAKE THE PANCAKES | Whisk together the flour, sugar, baking powder and salt in a medium bowl. Add the buttermilk, eggs and vanilla. Stir until just combined, but still lumpy! Stir in the melted butter. Scoop onto a buttered griddle with a 1/4 cup measure and cook until bubbles rise through the batter and the edges of the pancakes are light golden brown. Flip and cook until the bottoms are lightly browned. |

ASSEMBLE THE "PIES" | Spread a thick layer of cream over one of the pancakes, then sandwich it with another pancake and spoon a generous amount of chocolate sauce on top. Serve with hot coffee right away! |

ENJOY!

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