Boston Cream Pancakes Food

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.

BOSTON CREAM PIE MINIS

Steps:

• PREHEAT oven to 350ºF. Prepare cake batter and bake in 24 greased medium muffin pan cups as directed on package. Cool 10 minute in pans. Remove to wire racks; cool completely.
• POUR milk into large bowl. Add dry pudding mix. Beat with wire whisk 2 minute or until well blended. Let stand 5 minute to thicken. Meanwhile, using a serrated knife, cut cupcakes horizontally in half. Gently stir 1/2 cup of the whipped topping into pudding.
• Spoon about 1 tablespoons of the pudding mixture onto bottom half of each cupcake; cover with top of cupcake.
• MICROWAVE remaining 1 cup whipped topping and the chocolate in small microwaveable bowl on HIGH 1-1/2 minute or until chocolate is almost melted, stirring after 1 minute.
• Stir until chocolate is completely melted and mixture is well blended. Frost each cupcake with about 1-1/2 teaspoons of the chocolate mixture.
• Refrigerate at least 15 minute before serving. Store leftover cupcakes in refrigerator.

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.