1 stick (8 tablespoons) butter
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
Chef Erica Tomei, Artisan Table, NapervilleCopyright © 2014 Paddock Publications, Inc. All rights reserved.