Taste of Home
Overnight Yeast Pancakes with Blueberry Syrup
TOTAL TIME: Prep: 25 min. + chilling Cook: 5 min./batch
YIELD: 18 pancakes (1 cup syrup).
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
Ingredients
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1 package (1/4 ounce) active dry yeast
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1-1/2 cups warm buttermilk (110° to 115°)
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1 cup all-purpose flour
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1 cup whole wheat flour
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1/4 cup sugar
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3 teaspoons baking powder
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1 teaspoon baking soda
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1/2 teaspoon salt
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2 large eggs
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2 tablespoons canola oil
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1 teaspoon vanilla extract
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SYRUP:
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1 cup fresh or frozen unsweetened blueberries
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1/2 cup water
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1/4 cup maple syrup
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2 tablespoons sugar
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2 teaspoons cornstarch
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1/8 teaspoon salt
Directions
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1.
In a small bowl, dissolve yeast in buttermilk; let stand for 5 minutes.
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2.
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.
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3.
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.
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4.
Meanwhile, in a small saucepan, combine the blueberries, water, syrup, sugar, cornstarch and salt. Bring to a boil. Reduce heat; simmer, uncovered, until berries pop, 5-7 minutes.
Nutrition Facts
3 pancakes with about 2 tablespoons syrup: 339 calories, 8g fat (1g saturated fat), 73mg cholesterol, 747mg sodium, 60g carbohydrate (26g sugars, 4g fiber), 10g protein.
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