Best 3 Overnight Yeast Pancakes With Blueberry Syrup Recipes
Indulge in the delightful symphony of flavors with our overnight yeast pancakes, a culinary masterpiece that promises a taste sensation like no other. These pancakes, crafted with the finest ingredients and a touch of culinary magic, are light, fluffy, and bursting with a subtle yeast tang that elevates them beyond the ordinary. Paired with our homemade blueberry syrup, a vibrant symphony of sweet and tangy flavors, these pancakes are a true celebration of breakfast. Dive into the world of overnight yeast pancakes and blueberry syrup, where every bite is a journey of taste and texture. We'll guide you through the simple steps to create this breakfast haven, ensuring a perfect start to your day.
In this culinary adventure, we'll explore the art of making overnight yeast pancakes from scratch, a process that allows the yeast to work its magic, resulting in a tender and airy texture. You'll also discover the secrets to crafting the perfect blueberry syrup, a delightful blend of fresh blueberries, zesty lemon, and a hint of warm spices. Along the way, you'll pick up essential tips and tricks for mastering these recipes, ensuring you create a breakfast that's both delicious and visually stunning.
OVERNIGHT PANCAKES
Our kids love waking up to these golden, fluffy pancakes. The buttermilk batter is refrigerated overnight, making them perfect busy mornings and special occasion breakfasts alike. -Lisa Sammons, Cut Bank, Montana
Provided by Taste of Home
Time 20m
Yield 30 pancakes.
Number Of Ingredients 10
Steps:
- Dissolve yeast in warm water; let stand for 5 minutes. Meanwhile, in another bowl, combine the next 5 ingredients. Whisk eggs, buttermilk and oil; stir into flour mixture just until moistened. Stir in yeast mixture. Refrigerate, covered, for 8 hours or overnight., To make pancakes, lightly grease griddle and preheat over medium heat. Pour batter by 1/4 cupfuls onto griddle; cook until bubbles on top begin to pop and bottoms are golden brown. Turn; cook until second side is golden brown., ,
Nutrition Facts : Calories 319 calories, Fat 10g fat (2g saturated fat), Cholesterol 116mg cholesterol, Sodium 862mg sodium, Carbohydrate 44g carbohydrate (6g sugars, Fiber 2g fiber), Protein 12g protein.
YEAST PANCAKES
These tender and golden pancakes from Dorothy Smith of El Dorado, Arkansas are a little thicker than traditional versions, so they make a substantial breakfast. Be sure to make plenty, because the leftovers can be used in the unique recipes that follow.
Provided by Taste of Home
Time 25m
Yield about 1 dozen.
Number Of Ingredients 7
Steps:
- In a small bowl, dissolve yeast in 1 cup warm milk. In a large bowl, combine the flour, sugar and salt. Gradually stir in the yeast mixture and butter until smooth. Combine the eggs and remaining milk; stir into the batter until well combined. Cover and let rise in a warm place until doubled, about 30 minutes., Pour batter by 1/2 cupfuls onto a greased hot griddle. Turn when bubbles form on top of pancake; cook until second side is golden brown. ,
Nutrition Facts : Calories 718 calories, Fat 21g fat (12g saturated fat), Cholesterol 162mg cholesterol, Sodium 1420mg sodium, Carbohydrate 107g carbohydrate (13g sugars, Fiber 4g fiber), Protein 23g protein.
YEAST-RAISED PANCAKES
Flapjacks turn fancy with this yeast batter, which gives them a brioche-like texture.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Yield Makes twelve 4-inch pancakes
Number Of Ingredients 7
Steps:
- Heat milk in a small saucepan over medium heat until lukewarm. Transfer milk to a large bowl, and stir in sugar and yeast. Let stand until creamy, about 5 minutes.
- Whisk in flour, salt, butter, and egg yolks until batter is smooth. Cover bowl tightly with plastic wrap. Transfer bowl to a warm place; let dough rise until doubled (about 1 1/2 hours), or make batter the night before, and let rise overnight in refrigerator.
- Heat griddle to 375 degrees and oven to 175 degrees. Using a 2-ounce (1/4-cup) ladle, pour batter onto griddle, creating several pools, 2 inches apart. Cook pancakes until bubbles form on the top and the edges are slightly dry, about 3 minutes. Using a spatula, flip pancakes; cook until golden on bottom, about 1 1/2 minutes. Transfer to a heatproof plate; keep in warm oven. Repeat with the remaining batter. Serve.
Tips:
- Use fresh or frozen blueberries: Fresh blueberries are ideal, but frozen blueberries work well too. If using frozen blueberries, thaw them before using.
- Don't overmix the batter: Overmixing the batter will make the pancakes tough. Mix just until the ingredients are combined.
- Let the batter rest: Letting the batter rest for 10 minutes before cooking allows the gluten to relax, which makes for lighter, fluffier pancakes.
- Cook the pancakes over medium heat: Cooking the pancakes over medium heat prevents them from burning. Be patient and cook them slowly until they're golden brown.
- Serve the pancakes immediately: Pancakes are best served immediately after they're cooked. If you need to keep them warm, place them in a warm oven or on a warming tray.
Conclusion:
These overnight yeast pancakes with blueberry syrup are a delicious and easy breakfast or brunch recipe. The pancakes are light and fluffy, with a slight tang from the yeast. The blueberry syrup is sweet and bursting with blueberry flavor. This recipe is sure to be a hit with your family and friends!
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