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Blueberry-Orange Pancakes with Blueberry-Orange Sauce

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  • Prep 30 min
  • Total 30 min
  • Servings 7
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Created Oct 29, 2010
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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.

Expert Tips

  • Tip 1
    How To: When using frozen blueberries in pancakes, be sure to blot them with paper towels to keep the juice from staining the batter.

Nutrition Information

No nutrition information available for this recipe
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