Overnight Yeast Pancakes with Blueberry Syrup |
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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 6 |
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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. Ingredients:
1 package (1/4 ounce) active dry yeast |
1-1/2 cups warm buttermilk (110° to 115°) |
1 cup king arthur unbleached all-purpose flour |
1 cup king arthur premium 100% 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).
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