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For the pancake whoopie pies:
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Preheat the oven to 350 degrees F.
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In a large size bowl, sift together all of the dry ingredients (flour through salt on the above list). Set aside.
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In a medium size bowl, add the egg. Then beat the egg, and add the canola oil and buttermilk. Whisk the egg mixture together.
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Add the egg mixture to the dry ingredients and stir until moistened.
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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.
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Add the blueberries over the batter.
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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.
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If you make the mini muffins, also brush the melted butter over each of the muffin cavities on the muffin tray.
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Add the remaining batter into the mini muffin tray or into the whoopie pie cooking pan.
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An option is to cut 12 thin slices of strawberries and add them to the top of the mini muffins.
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Bake the whoopie pie and mini muffins in a preheated oven for about 12 minutes.
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After removing them from the oven, let them cool.
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While the whoopie pie and mini muffins are cooling you can make the frosting/filling.
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For the frosting/filling:
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Add all of the frosting/filling ingredients in a medium size bowl and beat until light and fluffy.
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When the whoopie pie are cool, add about 2 tablespoons of filling to the bottom of half of the whoopie pies (6 of them).
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An option is to top the filling with sliced strawberries.
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Then for each whoopie pie, drizzle about 1 teaspoon of maple syrup over the top of the strawberries and filling.
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Top with the other sides of the whoopie pie to make 6 sandwiches.
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Top the mini muffins with the frosting, and garnish with the leftover blueberries and sliced strawberries.
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Serve immediately or chill and serve at a later time. They keep nicely in the refrigerator for about 3 to 4 days.
