Pancake Whoopie Pies Recipes

SPONGEBOB WHOOPIE PANCAKE PIES

Steps:

• Heat oven to 350°F. Line large cookie sheets with cooking parchment paper.
• Place 1 cup cereal in resealable food-storage plastic bag; seal bag and finely crush with rolling pin or meat mallet (or finely crush in food processor); set aside. In medium bowl, beat 1 tablespoon butter and the granulated sugar with electric mixer on low speed until creamy. Add crushed cereal and remaining Whoopie Pancake ingredients. Beat on medium speed about 1 minute, scraping bowl occasionally, until smooth.
• On cookie sheets, drop batter by tablespoonfuls 2 inches apart. Top half of them with whole cereal pieces. Bake 7 to 8 minutes or until tops spring back when lightly touched. Cool 2 minutes. Gently remove to cooling racks; cool completely, about 30 minutes.
• In small bowl, mix cream cheese, butter, strawberry syrup and powdered sugar until creamy. Add red food color; mix well. Assemble whoopie pies by spreading 1 to 2 tablespoons filling between 2 pancakes; the top pancake of each should be a pancake that was baked with pieces of whole cereal on top. Roll edges of whoopie pies in additional crushed cereal. Serve immediately, or cover and refrigerate until ready to serve.

PANCAKE WHOOPIE PIES

Steps:

• In medium bowl, stir baking mix, 2 tablespoons sugar, the baking powder and vanilla until blended. Add buttermilk and egg, stirring with fork or whisk until blended. In medium bowl, beat cream cheese, 1/3 cup sugar and the maple flavor with electric mixer on medium speed 1 minute or until smooth, scraping bowl occasionally. Gradually beat in whipping cream on high speed 2 minutes or until stiff peaks form.
• Heat griddle or skillet over medium-high heat (375°F). Grease griddle with vegetable oil if necessary (or spray with cooking spray before heating). For each pancake, pour 2 tablespoons batter onto hot griddle. Cook until bubbles form on top and edges are dry. Turn; cook other side until golden brown. Cool completely.
• For each whoopie pie, spread 2 heaping tablespoons maple cream on 1 pancake. Top with second pancake; gently press together. Store covered in refrigerator.

OLD-FASHIONED WHOOPIE PIES

Steps:

• Preheat oven to 350°. In a small bowl, combine cocoa and water. Cool for 5 minutes. In a large bowl, cream shortening and sugar until light and fluffy, 5-7 minutes. Beat in the eggs, vanilla and cocoa mixture. Combine dry ingredients; gradually add to creamed mixture alternately with buttermilk, beating well after each addition , To form each cookie, drop 2 tablespoons 2 in. apart onto greased baking sheets. Bake until firm to the touch, 10-12 minutes. Remove to wire racks to cool. , For filling, in a small saucepan, combine flour and salt. Gradually whisk in milk until smooth; cook and stir over medium-high heat until thickened, 5-7 minutes. Remove from heat. Cover and refrigerate until completely cool. , In a small bowl, cream the shortening, sugar and vanilla until light and fluffy, 5-7 minutes. Add milk mixture; beat until fluffy, about 7 minutes. Spread filling on half the cookies; top with remaining cookies. Store in the refrigerator.

HALLOWEEN WHOOPIE PIES

Steps:

• Preheat oven to 375 degrees. In a medium bowl, whisk flour, cocoa, baking soda, baking powder, and salt; set aside.
• In a large bowl, using an electric mixer, beat 1/2 cup butter and brown sugar until light and fluffy. Add egg; beat until smooth. With mixer on low, alternately add flour mixture and applesauce, beginning and ending with flour mixture. Mix just until smooth (do not overmix).
• Drop dough by heaping tablespoons, 2 inches apart, onto two baking sheets. Bake until a toothpick inserted in the center of a cookie comes out clean, 10 to 14 minutes. With a thin metal spatula, immediately transfer cookies to a wire rack; let cool completely.
• Meanwhile, make filling: In a large bowl, using an electric mixer, beat vanilla and remaining 1/2 cup butter until light and fluffy. Gradually add confectioners sugar, beating until smooth.
• Spread bottom of half the cookies with 1 tablespoon filling each; sandwich with remaining cookies, pressing gently so filling oozes out slightly. Sprinkle exposed filling with nonpareils. Let rest 15 minutes to set.