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Ingredients
| granulated sugar: 1/4 cup |
| cornstarch: 1 1/2 tsp |
| orange juice: 2 Tbl |
| orange peel: 1/4 tsp (grated) |
| unsweetened frozen blueberries (unthawed): 2 cups |
| Bisquick: 2 cups (for make pancakes) |
| whole milk: 1 cup |
| eggs: 2 |
| orange peel: 1 tsp |
| ground nutmeg: 1/4 tsp |
| unsweetened frozen blueberries (unthawed): 1 cup |
Blueberry-Orange Pancakes with Blueberry-Orange Sauce
Credit: www.bettycrocker.com
User rating:
-
Prep Time
35 min -
Cook Time
0 min -
Servings
7 serving(s)
Tags
- In 1 1/2-quart saucepan, mix sugar and cornstarch. Stir in orange juice and 1/4 teaspoon orange peel 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.
- Heat griddle or skillet over medium heat or to 375°F. (To test griddle, sprinkle with a few drops of water. If bubbles jump around, heat is just right.) Grease griddle with vegetable oil if necessary. In medium bowl, stir all pancake ingredients except blueberries with spoon until blended. Fold in 1 cup blueberries. 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.