Pancake & Bacon Breakfast Whoopie Pie

 So here it is, from my kitchen to your tummies:
Pancake & Bacon Whoopie Pies

1 lbs bacon, cook it pretty crispy
1 C complete pancake mix (the kind where only water is needed)
1/4 C water
1/4 C half & half
1 egg

Filling:
1 8oz brick cream cheese
4TBS maple syrup (I use the real stuff)
2TBS half & half

For ultimate bacon flavor, cook your bacon the night before and mix half of it with your cream cheese filling (just add all ingredients and beat until fluffy)

Combine the pancake mix, half & half, egg and water until well blended. If you are a bacon lover like I am, add the other half of your cooked bacon to the batter. Scoop even amounts of batter and pour onto a cookie sheet that is either greased or lined with parchment. Depending on the scoop sizes, this should yield 6 to 10 scoops. [3 to 5 pies]
Bake at 375 for 10 to 15 minutes, or until the tops start to show light golden brown. Remove immediately from pan and allow to cool slightly. Once cool enough to handle, spread a heaping amount of filling on one cake, and top with another.

Article and Recipe submitted by Laura Crawford.