SUPER EASY BOSTON CREAM PANCAKES

BOSTON CREAM PANCAKES! Yes, you read that right! These pancakes are legit food porn – they’re everything you can imagine them to be! Creamy, chocolatey and fluffy – perfect for a Sunday brunch or your next cheat day!

Prep time:15 mins

Cook time:10 mins

Total time:25 mins

Serves: 8 pancakes

INGREDIENTS

Pastry Cream

2 heaped tbsp. sugar

1 ½ tbsp corn flour

½ cup milk

½ teaspoon vanilla essence

1 egg yolk

For Chocolate Glaze

1 cup semi sweet chocolate chips

½ cup cream

2 tbsp butter

For Pancakes

¾ cup flour

2 heaped tbsp. sugar

½ cup milk

1 tsp baking powder

4 tsp melted butter

1 egg lightly beaten / 2 egg

INSTRUCTIONS

Start off by making the pastry cream. Boil ¼ cup of the milk. In a measuring jug, take rest of the milk, egg yolk and vanilla essence, and whisk it thoroughly. Mix cornflour and sugar in a separate container and add to the jug and whisk. Take the pot of boiling milk off the heat and start adding the mixture slowly into the boiling milk, while continuously whisking. The mixture will start thickening up and will become the consistency of the Boston Cream.

Next, make the chocolate ganache. All you need to do is to take a microwaveable container, add the chocolate chips and cream and put it in the microwave on high for 30 seconds. Then stir it and check for lumps. If it hasn't melted all the way through, put it inside the microwave for an additional 10 seconds. Once all the lumps are removed, add in the butter and stir.

Make the pancakes next. Mix all the dry ingredients first then add the eggs, butter and milk. WHisk well. The consistency will be smooth yet not watery.

Heat a non-stick pan on medium heat and put some butter on the pan. Whirl it around the pan and wipe off the excess with a tissue paper. With a ladle, put one ladle of the pancake mixture and cook till bubbles start to appear on the surface. Then flip and took for an addition 1-2 minutes.

Let the pancakes cool down a bit before adding the Boston cream in the middle and top it off with the chocolate ganache.

Serve fresh!

NOTES

1. When placing the Boston cream between the pancakes while layering, make sure the pancakes aren't too hot or the cream will start getting watery. Therefore, cool down the pancakes before putting the cream. Trust me they taste better!

2. Similarly, for the chocolate syrup/ganache - make sure it's slightly chilled for a yummier effect. 

3. Use a non-stick pan for the pancakes to help you get a better color and for them to cook more evenly. 

4. You can even convert a regular pan into a non-stick one! Simply place a lot of salt (enough to fill up to 1 cm in the pan evenly all over, and heat on low heat for 10-15 minutes. Throw away the salt (or store for reusing in the same method) and make sure you wipe off all the salt before proceeding in making the pancakes! 

5. Add some delicious strawberries to these pancakes to amp them up even more!