Overnight Yeast Pancakes with Blueberry Syrup Recipe
Nothing says "good morning" like these fluffy pancakes topped with a fruity homemade syrup. When I don't have the time to make the syrup, I'll sprinkle a few blueberries over the batter when I spoon it onto the griddle. —Katie Wollgast, Florissant, Missouri
- 1 package (1/4 ounce) active dry yeast
- 1-1/2 cups warm buttermilk (110° to 115°)
- 1 cup all-purpose flour
- 1 cup whole wheat flour
- 1/4 cup sugar
- 3 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 Eggland's Best Eggs
- 2 tablespoons canola oil
- 1 teaspoon vanilla extract
- 1 cup fresh or frozen unsweetened blueberries
- 1/2 cup water
- 1/4 cup maple syrup
- 2 tablespoons sugar
- 2 teaspoons cornstarch
- 1/8 teaspoon salt
- In a small bowl, dissolve yeast in buttermilk; let stand for 5 minutes.
- Meanwhile, in a large bowl, combine the flours, sugar, baking powder, baking soda and salt. Whisk the eggs, oil and vanilla; stir into dry ingredients just until moistened. Stir in yeast mixture. Cover and refrigerate for 8 hours or overnight.
- To make pancakes, pour batter by 1/4 cupfuls onto a hot griddle coated with cooking spray; turn when bubbles form on top of pancakes. Cook until second side is golden brown.
- Meanwhile, in a small saucepan, combine the blueberries, water, syrup, sugar, cornstarch and salt. Bring to a boil. Reduce heat; simmer, uncovered, for 5-7 minutes or until berries pop. Yield: 18 pancakes (1 cup syrup).
Originally published as Overnight Yeast Pancakes with Blueberry Syrup in Taste of Home's Holiday & Celebrations Cookbook Annual 2011, p26
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