Overnight Yeast Pancakes With Blueberry Syrup

• 1 package (1/4 ounce) active dry yeast
• 1-1/2 cups warm buttermilk (110u0b0 to 115u0b0)
• 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
• 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, until berries pop, 5-7 minutes.

active dry yeast, warm buttermilk, flour, whole wheat flour, sugar, baking powder, baking soda, salt, eggs, canola oil, vanilla, blueberries, water, maple syrup, sugar, cornstarch, salt

Taken from www.tasteofhome.com/recipes/overnight-yeast-pancakes-with-blueberry-syrup/ (may not work)