Boston Creme Pie Pancakes Recipe
TWO BUTTERMILK PANCAKES LOADED WITH CHOCOLATE CHIPS AND VANILLA PASTRY CREAM
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Ingredients
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Pancake Batter
Vanilla Pastry Cream (Crème Pâtissière)
Chocolate Glaze
To Finish
Method
Vanilla Pastry Cream (Crème Pâtissière)
- 1
Warm milk
Pour 1 cup whole milk into a small saucepan and heat over medium until it just begins to steam and small bubbles form at the edge (do not boil). Remove from heat.
- 2
Whisk yolks and sugar
In a medium bowl whisk together 3 egg yolks and 1/4 cup granulated sugar until pale and slightly thickened. Whisk in 3 tablespoons cornstarch until smooth and no lumps remain.
- 3
- 4
Cook until thick
Return the saucepan to medium-low heat and cook, whisking constantly, until the mixture comes to a gentle boil and thickens to a thick pudding consistency (about 2–4 minutes). Continue whisking for 30 seconds after it thickens to ensure cornstarch cooks through.
- 5
Pancake Batter & Cooking
- 6
Preheat and mix dry
Preheat a griddle or nonstick skillet over medium heat. In a large bowl whisk together 1 1/2 cups all-purpose flour, 2 tablespoons granulated sugar, 1 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon salt.
- 7
Combine wet
In a separate bowl whisk 1 1/4 cups buttermilk, 1 large egg, 3 tablespoons melted butter, and 1 teaspoon vanilla extract until combined.
- 8
Make batter
Pour the wet ingredients into the dry and gently fold until just combined; a few small lumps are fine. Fold in 1/2 cup mini semisweet chocolate chips. Do not overmix.
- 9
Cook pancakes
Lightly grease the hot griddle with a little vegetable oil or butter. For each pancake, pour about 1/2 cup batter onto the griddle (this recipe yields two generously sized pancakes). Cook until bubbles form on the surface and edges look set, about 2–3 minutes. Flip and cook until golden and cooked through, about 1–2 minutes more. Transfer cooked pancakes to a plate and keep warm while you prepare glaze and assemble.
Chocolate Glaze
- 10
Heat cream
Place 1/2 cup semisweet chocolate chips and 3 tablespoons heavy cream in a small heatproof bowl. Heat cream in a microwave for 20–30 seconds until steaming (or warm in a small saucepan), then pour over chocolate chips and let sit 1 minute.
- 11
Stir until smooth
Stir the chocolate and cream until glossy and smooth. Stir in 1 teaspoon butter and 1 teaspoon light corn syrup (if using) to add shine and loosen the glaze. If too thick, add up to 1 teaspoon additional warm cream to reach a pourable consistency.
Assembly & Serve
- 12
Layer and fill
Place one warm pancake on a plate. Dollop or pipe about 1/3 to 1/2 cup chilled vanilla pastry cream onto the center of the pancake and spread gently, leaving a small border. Top with the second pancake, pressing lightly to sandwich the cream.
- 13
Top with glaze
Spoon the warm chocolate glaze over the top pancake, allowing some to drip down the sides. If you prefer, dip the top pancake face-down into the glaze for full coverage. Let glaze set for a minute.
- 14
Finish
Dust lightly with powdered sugar if desired and serve immediately. For best contrast, serve one sandwich-style pancake per person so each gets a thick layer of pastry cream and chocolate.