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posted: 5/14/2013 5:35 AM

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.

       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

 

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

teaspoon salt

cup fresh blueberries

Maple Buttercream Filling

11 tablespoons butter

7 tablespoons vegetable shortening

3 cups powdered sugar

1 tablespoon maple extract

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

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