Blueberry-Orange Pancakes with Blueberry-Orange Sauce

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

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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.