Peppermint Boston Cream Pancakes Recipes

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.

PEPPERMINT PANCAKES

Steps:

• Combine all ingredients in order, except syrup, in a bowl mixing well. Let batter sit for about 30 minutes for fluffier pancakes.
• While the batter is sitting about 10 minutes before you are ready to cook begin, to heat the griddle or skillet to medium heat and spray with non stick cooking spray.
• Spoon out the batter into about sand dollar size and let it cook on one side until the batter begins to bubble, then flip over and cook until done. This typically just takes 2-3 minutes. It should release fairly easily from the griddle and you can be sure that the bottom is browned.
• Continue until all pancake batter is used.
• Serve topped with chocolate syrup.

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.

PEPPERMINT HOT CHOCOLATE PANCAKES RECIPE

Steps:

• Gather the ingredients.
• In a small mixing bowl, combine the flour, cocoa powder, sugar, baking soda, and salt. Mix well.
• In a medium mixing bowl, combine the milk, egg, canola oil, and peppermint extract (if using). Mix well.
• Add the dry ingredients to the wet ingredients and mix just until combined. The mixture will be lumpy.
• Heat a large skillet over medium heat. Once hot, add 1 teaspoon of the butter and let melt, coating the pan. Add about 1/4 cup of batter to form a pancake. Repeat 1 to 3 more times, depending on the size of the skillet, and space the pancakes evenly apart without touching.
• Let cook for 1 to 2 minutes, or until the edges are setting up and bubbles have formed on the top of the pancake and are beginning to pop.
• Flip and cook another 1 to 2 minutes, or until cooked through. Keep pancakes warm under a kitchen towel or in a low heat oven.
• Add another teaspoon of butter and repeat until all of the batter is cooked.
• To serve, top each pile of warm pancakes with chocolate sauce, chocolate chips, mini marshmallows, and peppermint candy.

PEPPERMINT CREAM POUND CAKE

Steps:

• Preheat oven to 325°. In a large bowl, cream the butter, shortening and sugar until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Beat in extracts. Combine flour and baking powder; add to creamed mixture alternately with whipping cream. Fold in candies., Transfer to a well-greased and floured 10-in. fluted tube pan. Bake until a toothpick inserted in the center comes out clean, 1 to 1-1/4 hours. Cool for 10 minutes before removing from pan to a wire rack to cool completely., In a small bowl, combine the confectioners' sugar, butter, vanilla and salt. Stir in enough cream to achieve a drizzling consistency. Drizzle over cake. Sprinkle with additional candies. Refrigerate leftovers.