Overnight Yeast Pancakes with Blueberry Syrup Recipe
- 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 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
- 1. In a small bowl, dissolve yeast in buttermilk; let stand for 5 minutes.
- 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.
- 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.
- 4. 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).
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.
Reviews for Overnight Yeast Pancakes with Blueberry Syrup
"not a review, but a question: when a recipe calls for maple syrup, does it need to be the real thing, or can you use the imitation pancake syrup?"
"Delicious! Light texture and the sauce was quite good."