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Blueberry-Orange Pancakes with Blueberry-Orange Sauce

Name: Blueberry-Orange Pancakes with Blueberry-Orange Sauce
Prep time: 30 min
Total time: 30 min
Yield: 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

Prep 30 min
Total 30 min
Servings 7

October 29, 2010

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

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.