Boston Cream Pie Pancakes

Boy, do I have a special treat for you all today!

Here is how this magnificent recipe came to fruition:

“Man, it’s hot today. No way I’m going to turn on the stove.”

“But I really want to bake something. Literally, the only thing I can make is pancakes… ah-ha!”

That’s all it took. Seconds later, I was tearing through my kitchen in a baker’s fury to make Boston Cream Pie Pancakes. You heard it: soft pancakes, cleverly filled with vanilla pudding, topped with chocolate ganache.

Let me show you how it’s done.

Boston Cream Pie Pancakes

Pudding – from this recipe

• 3 cups low fat milk
• 1/4 cup corn starch
• 1/2 cup sugar
• 1 tsp vanilla + paste
• dash of salt

Heat 2 cups of milk over double boiler for 15-20 minutes. Then, whisk in remaining ingredients. Stir frequently, whisk to remove lumps. With low fat milk, it will take 30-40 minutes on the stove for the pudding to thicken. It will seem like eternity. Set the pudding in the fridge overnight, or just go to the grocery store and buy pudding.

Pancakes – from my Better Homes and Gardens Cookbook a.k.a. lifeblood.

• 1 3/4 cup flour
• 2 tbs baking powder
• 1/2 tsp baking soda
• dash of salt
• 2 tbs sugar
• 3 tbs canola oil
• 1 1/2 cup milk
• 1 egg

Mix together dry ingredients in large bowl. In separate bowl, combine wet ingredients. Slowly pour wet into dry, and whisk to remove lumps until just combined. Cook on skillet or stove at high heat, until golden on each side. Makes 12 large pancakes or 36 mini pancakes.

Ganache

• 1/2 cup chocolate chips
• 1/3 cup low fat milk

Heat chocolate and milk over double boiler, stirring until chocolate is melted and smooth.

Now, the fun part.

Take a stack of pancakes, however many you like. Remove the top and bottom cake, and set them aside. Use a cookie or biscuit cutter to remove the center of the remaining pancake(s).

The smallest cutter I had was a star shape, so my pancakes are fancy.

You can reserve the cutouts shapes for later or eat them now.

To assemble the pancake stack, place on whole cake on the plate.

Then pile on the pancakes with holes in the middle.

Then, carefully spoon the vanilla pudding into center well. Try to use as much filling as you can fit, because the pancakes will absorb some of it.

All that careful precision won’t be noticed though.

Because you have to cover it up with the last whole pancake.

As a final step, spread the chocolate ganache over top. You could drizzle the chocolate, or let it drip down the sides of the pancake stack.

I decided to put one of my star cutouts on the very top.

To show you what this looks like with a larger pancakes, I used a stack of three. One went down on the plate.

I cut the center out of another large pancake with a biscuit cutter and put it on the plate. Then I filled the center with pudding.

The final whole pancake went on top, with more chocolate ganache and another star embellishment.

Both the large and mini pancake stacks are beautiful from the outside. But we all know, it’s what is on the inside that counts.

Oh right, creamy vanilla pudding just dying to meet that chocolate ganache. Perfect.

If you like enjoy this recipe, check out my Boston Cream Baked Donuts!