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
Provided by @MakeItYours
Number Of Ingredients 18
Steps:
- 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
- Nutritional Facts
- 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.
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