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| 1/4 | cup sugar |
| 1 1/2 | teaspoons cornstarch |
| 2 | tablespoons orange juice |
| 1/4 | teaspoon grated orange peel |
| 2 | cups fresh or frozen unsweetened blueberries |
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| 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 |
| 1. | 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. |
| 2. | 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. |
| No change. |
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| When using frozen blueberries in the pancakes, be sure to blot them with paper towels to keep the juice from staining the batter. |
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| Save yourself time in the morning by making the sauce the night before. When the pancakes are ready, simply warm the sauce in the microwave. Breakfast is served! |
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| For a restaurant-style touch, top each serving with sweetened whipped cream, a few fresh berries and additional grated orange peel. |
Nutrition Information:
210 ( 60); 7g ( 2g, 1g); 65mg; 520mg; 32g ( 2g, 10g); 6g 4%; 8%; 10%; 8% 1 ; 1 ; 0 ; 0 ; 1/2 ; 1 2