OVERNIGHT YEAST PANCAKES WITH BLUEBERRY SYRUP

Overnight Yeast Pancakes with Blueberry Syrup image

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 Taste of Home

Time 30m

Yield 18 pancakes (1 cup syrup).

Number Of Ingredients 18

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 large 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

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, until berries pop, 5-7 minutes.

Nutrition Facts : Calories 339 calories, Fat 8g fat (1g saturated fat), Cholesterol 73mg cholesterol, Sodium 747mg sodium, Carbohydrate 60g carbohydrate (26g sugars, Fiber 4g fiber), Protein 10g protein.