Boston Creme Pie Pancakes
Ingredients:
- sugar - 1/3 cup
- egg yolks - 5
- cornstarch - 1 1/2 T
- milk - 1 cup
- half & half - 1 cup
- vanilla extract - 2 1/2 T
- butter - 1 T
- chocolate - 8 ounces
- heavy cream - 1 cup
- yellow cake mix - 1 cup
- dry pancake mix - 1 cup
- milk - 1 cup
- vanilla - 1 t
- eggs - 2
Instructions:
Prepare pastry cream - make up to 24 hours in advance and refrigerate until 1 hour prior to use.
In a saucepan, heat 1 cup milk, half & half and 2 1/2 T vanilla to a boil over medium heat. Immediately turn off heat set aside for 10 - 15 minutes. In a bowl, whisk egg yolks and sugar until light and fluffy. Add cornstarch and whisk until no lumps remain. Temper the eggs by whisking in 1/4 c hot milk mixture until incorporated, whisk in the remaining hot milk slowly.
Pour mixture back into the saucepan. Cook over medium high heat, whisk constantly, until thickened and slowly boiling. Remove from heat and stir in butter; cool slightly. Press through a fine mesh strainer to remove any curdled bits. Cover cream with plastic wrap, pressing the plastic wrap on top of the pastry cream to make sure it doesn't form a skin. Chill for 2 hours, until ready to serve.
Prepare chocolate ganache -- in a saucepan, heat cream. Stir in chocolate and whisk until melted and completely combined. Remove from heat; set aside.
Prepare pancakes -- in bowl, whisk together pancake mix and cake mix. Stir in 1 cup milk, 2 eggs and 1 t vanilla until smooth. Heat a griddle over medium high heat, coat with non-stick cooking spray. Pour 1/3 c batter on griddle, cook until bottom is golden brown, 2 - 3 minutes. Gently flip pancake over and continue cooking until the other side is golden brown, about 1 ½ minutes. Remove from griddle, cool. Yields 12 pancakes.
Assemble -- spread pastry cream on each pancake (stack 3 pancakes high). Pour chocolate ganache over the top and serve.
