Facebook
Pinterest
Save
Print

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

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.

Expert Tips

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

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving

Calories: 250

Calories from Fat: 60

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;