FR
MENU

Blueberry-Orange Pancakes with Blueberry-Orange Sauce

blueberry-orange pancakes with blueberry-orange sauce Breakfast
Blueberry-Orange Pancakes with Blueberry-Orange Sauce
  • Prep 30 min
  • Total 30 min
  • Servings 7

Ingredients

  • 1/4 cup (50 mL) granulated sugar
  • 1 1/2 tsp (7 mL) cornstarch
  • 2 tbsp (25 mL) orange juice
  • 1/4 tsp (1 mL) grated orange peel
  • 2 cups (500 mL) fresh or frozen unsweetened blueberries

  • 2 cups (500 mL) Bisquick* Mix
  • 1 cup (250 mL) milk
  • 2 eggs
  • 1 tsp (5 mL) grated orange peel
  • 1/4 tsp (1 mL) ground nutmeg
  • 1 cup (250 mL) fresh or frozen unsweetened blueberries

Steps

Hide Images
  • 1
    In 1 1/2-quart saucepan, mix sugar, cornstarch, 1/4 teaspoon orange peel and the orange juice until smooth. Stir in 2 cups blueberries. Heat to boiling over medium heat, stirring constantly. Boil about 2 minutes, stirring occasionally, until thickened. Keep warm.
  • 2
    In medium bowl, stir all pancake ingredients except blueberries with spoon until blended. Fold in 1 cup blueberries.
  • 3
    Brush griddle or skillet with vegetable oil, or spray with cooking spray; heat griddle to 375ºF, or heat skillet over medium heat.
  • 4
    For each pancake, pour slightly less than 1/4 cup batter onto hot griddle. Cook until edges are dry. Turn; cook other sides until golden. Serve with warm sauce.

  • How To: When using frozen blueberries in pancakes, be sure to blot them with paper towels to keep the juice from staining the batter.

No nutrition information available for this recipe

© 2021 ®/TM General Mills All Rights Reserved