Blueberry Pancakes & Bacon Whoopie Pies

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Erica Tomei, pastry chef for the Chicago Marriott Naperville, brings whoppie pies to the breakfast table using blueberry pancakes, maple cream and bacon.   Scott Sanders | Staff Photographer

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Pancakes

1 stick (8 tablespoons) butter

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1 cup sugar

4 egg yolks

1 teaspoon vanilla extract

2 cups flour

2 teaspoons baking powder

¼ teaspoon salt

½ cup fresh blueberries

Maple Buttercream Filling

11 tablespoons butter

7 tablespoons vegetable shortening

3 cups powdered sugar

1 tablespoon maple extract

½ pound cooked bacon, chopped

For the pancakes: Heat oven to 350 degrees degrees.

In a large bowl, cream butter and sugar until light and fluffy. Add egg yolks and vanilla and mix until well incorporated, scrape sides of bowl down once or twice.

In a separate bowl, combine flour, baking powder and salt; add to butter mixture and mix until just combined.

In a small bowl, crush blueberries by running your knife through them; gently fold into batter.

Drop teaspoon-sized bathces of batter onto a sheet pan and bake for 9-11 minutes.

For the filling: Cream butter and shortening until soft; add powdered sugar and mix until fluffy. Add maple extract and mix until incorporated.

To assemble: Spread about 1 tablespoon of filling on the flat side of one pancake/whoopie pie, top with another whoopie pie, roll sides in the chopped bacon.

Repeat until you have filled all the whoopie pies

Serves 18.

Chef Erica Tomei, Artisan Table, Naperville