Ingredients
1 package (1/4 ounce) active dry yeast1-1/2 cups warm buttermilk (110° to 115°)1 cup all-purpose flour1 cup whole wheat flour1/4 cup sugar3 teaspoons baking powder1 teaspoon baking soda1/2 teaspoon salt2 large eggs2 tablespoons canola oil1 teaspoon vanilla extractSYRUP:1 cup fresh or frozen unsweetened blueberries1/2 cup water1/4 cup maple syrup2 tablespoons sugar2 teaspoons cornstarch1/8 teaspoon salt
Preparation
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.
