WOW, how the time does fly! Life has been a bit hectic lately but I am surviving! The reason for my absence is due to my thesis work and school in general. There has barely been time for sleep! Fortunately, things will be calming back down to the normal busy, at least I hope!
A while back when I was doing my food “research” on Hearty Denver Dishes to Keep you Warm this Winter, I came across these ridiculously amazing Boston Cream Pancakes at Lucile’s Creole Cafe. As they were describing these special pancakes of the day with custard smothered between each pancake layer and then drizzled with chocolate sauce, I thought to myself- why have I not thought of this!? Some of you are either thinking a similar thing to me right now or you may be way ahead of me and thinking I am crazy for not knowing this divine breakfast!
Breakfast? Alright, they might be more like dessert…but hey, pancakes are a breakfast item so I say you can have them anytime you want!
These Boston Cream Pancakes are rich, creamy and chocolaty. For Boston Cream Pie lovers and custard lovers in general (I am guilty of both), these will make you savor every bite! They are definitely heavy but they taste so delicious with a cup of nice black coffee. Or, though a beer would add to the heavy meal, a nice delicious stout would go great as well.
I apologize for the extended break from blogging but I hope these pancakes will make up for it!😉
Boston Cream Pancakes
Recipe from my Cream Puffs
3 cup whole milk
6 egg yolks
3/4 cup sugar
6 T cornstarch
1/8 t salt
1 1/2 t vanilla
1 cup heavy cream, whipped
Adapted from allrecipes
9 oz bittersweet chocolate
1 cup heavy cream
2 T dark rum (optional)
Use your favorite pancake recipe- preferably light and fluffy pancakes!
I felt the rum added a light sweetness that was necessary for the chocolate. If not using rum, I would possibly add a little sugar or use a semi-sweet chocolate. However, I really felt the bittersweet chocolate kept the dessert from being too sweet.
Chocolate sauce could probably be reduced or use the leftovers over some vanilla ice cream
Pancakes do not need to be fresh off the griddle- they could even be made earlier in the day and left in the fridge until time to use.
- Cream 3 T butter in a large bowl. Set aside.
- Cook milk, yolks, sugar, cornstarch and salt in a heavy pot, stirring constantly until thick and bubbling.
- Pour through a sieve over butter and stir. Add the vanilla and stir.
- Cover with wax paper and chill.
- Once chilled, fold in 1 cup of heavy cream (whipped).
- Place chopped chocolate in a medium bowl.
- Heat cream on over medium heat. Once it comes to a slight boil, pour over chocolate.
- Mix well and then add rum.
Layer the pancakes with custard between each layer (do not skimp on custard!). Drizzle with chocolate sauce and enjoy!
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