Overnight Blueberry Almond Pancakes

Ingredients

• Pancakes:
• 1/4 cup warm water (100° to 110°F)
• 1 (2-1/4 tsp.) envelope Fleischmann's ® Active Dry Yeast
• 4 cups all-purpose flour
• 1/4 cup finely chopped almonds
• 2 tablespoons baking powder
• 2 teaspoons baking soda
• 2 teaspoons sugar
• 1 teaspoon freshly grated lemon peel
• 1 teaspoon salt
• 6 eggs
• 1 quart buttermilk
• 1/4 cup corn oil
• 1 pint fresh blueberries OR frozen blueberries, thawed and well drained
• Almond Honey Butter:
• 6 tablespoons butter, softened
• 2 tablespoons honey
• 1/2 cup finely chopped almonds
• Almond Whipped Cream:
• 1 cup whipping cream
• 2 tablespoons sugar
• 1 teaspoon almond extract