Blueberry-Orange Pancakes with Blueberry-Orange Sauce

 

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

2

cups Original Bisquick® mix

1

cup fat-free (skim) milk

2

eggs or 1/2 cup fat-free egg product

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 while making pancakes.
• 2 Heat griddle or skillet over medium heat or to 375ºF. Grease griddle with canola oil if necessary (or spray with cooking spray before heating).
• 3 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.