Description
Blueberry buttermilk pancake whoopie pies filled with ricotta cream cheese frosting, sliced strawberries, and a drizzle of maple syrup.
Ingredients
- FOR THE WHOOPIE PIES:
- 1-¼ cup Sifted All-Purpose Flour
- 2 teaspoons Baking Powder
- ½ teaspoons Baking Soda
- 1 Tablespoon Sugar
- ¼ teaspoons Salt
- 1 whole Egg
- 2 Tablespoons Canola Oil
- 1 cup Buttermilk
- 2 Tablespoons Melted Butter
- 1 cup Blueberries, Fresh Or Frozen
- 8 whole Fresh Strawberries (Optional)
- 6 teaspoons Pure Maple Syrup
- FOR THE FROSTING:
- 2 Tablespoons Butter, Room Temperature
- 4 teaspoons Pure Maple Syrup
- 2 cups Powdered Sugar
- ¼ cups Ricotta Cheese
- ¼ cups Cream Cheese (Heaping) (About 3 Ounces – Weight)
Preparation
For the pancake whoopie pies:
Preheat the oven to 350 degrees F.
In a large size bowl, sift together all of the dry ingredients (flour through salt on the above list). Set aside.
In a medium size bowl, add the egg. Then beat the egg, and add the canola oil and buttermilk. Whisk the egg mixture together.
Add the egg mixture to the dry ingredients and stir until moistened.
Brush the melted butter over each of the whoopie pie cavities on your whoopie pie cooking pan. Add the batter into the whoopie pie cooking pan.
Add the blueberries over the batter.
You’ll probably have extra batter. With the extra batter, an option is to make some mini muffins or make a second batch of the Whoopie Pies if you prefer. The remaining batter should fill about 4 more cavities on the whoopie pie tray equaling two more assembled whoopie pie.
If you make the mini muffins, also brush the melted butter over each of the muffin cavities on the muffin tray.
Add the remaining batter into the mini muffin tray or into the whoopie pie cooking pan.
An option is to cut 12 thin slices of strawberries and add them to the top of the mini muffins.
Bake the whoopie pie and mini muffins in a preheated oven for about 12 minutes.
After removing them from the oven, let them cool.
While the whoopie pie and mini muffins are cooling you can make the frosting/filling.
For the frosting/filling:
Add all of the frosting/filling ingredients in a medium size bowl and beat until light and fluffy.
When the whoopie pie are cool, add about 2 tablespoons of filling to the bottom of half of the whoopie pies (6 of them).
An option is to top the filling with sliced strawberries.
Then for each whoopie pie, drizzle about 1 teaspoon of maple syrup over the top of the strawberries and filling.
Top with the other sides of the whoopie pie to make 6 sandwiches.
Top the mini muffins with the frosting, and garnish with the leftover blueberries and sliced strawberries.
Serve immediately or chill and serve at a later time. They keep nicely in the refrigerator for about 3 to 4 days.
