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Blueberry-Orange Pancakes with Blueberry-Orange Sauce

  • Prep 30 min
  • Total 30 min
  • Ingredients 11
  • Servings 7

Ingredients

Sauce

1/4
cup sugar
1 1/2
teaspoons cornstarch
1/4
teaspoon grated orange peel
2
tablespoons orange juice
2
cups fresh or frozen unsweetened blueberries

Pancakes

2
cups Original Bisquick™ mix
1
cup milk
2
eggs
1
teaspoon grated orange peel
1/4
teaspoon ground nutmeg
1
cup fresh or frozen unsweetened blueberries
2012 © and ®/™ of General Mills

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
250
Calories from Fat
60
% Daily Value
Total Fat
7g
11%
Saturated Fat
2g
11%
Trans Fat
1g
Cholesterol
65mg
21%
Sodium
520mg
22%
Potassium
170mg
5%
Total Carbohydrate
40g
13%
Dietary Fiber
2g
8%
Sugars
18g
Protein
6g
% Daily Value*:
Vitamin A
4%
4%
Vitamin C
6%
6%
Calcium
10%
10%
Iron
8%
8%
Exchanges:
2 Starch; 1/2 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choice
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

Expert Tips

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

Directions

  • 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 375°F, 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.

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