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Overnight Yeast Pancakes with Blueberry Syrup Recipe

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
TOTAL TIME: Prep: 25 min. + chilling Cook: 5 min./batch YIELD:6 servings

Ingredients

  • 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
  • SYRUP:
  • 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

Directions

  • 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).

Nutritional Facts

3 pancakes with about 2 tablespoons syrup equals 339 calories, 8 g fat (1 g saturated fat), 73 mg cholesterol, 747 mg sodium, 60 g carbohydrate, 4 g fiber, 10 g protein.