Blueberry-Orange Pancakes with Blueberry-Orange Sauce

What a way to start the day! A special fruit sauce you can make ahead of time tops blueberry pancakes.

Ingredients

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.

tip 1

When using frozen blueberries in the pancakes, be sure to blot them with paper towels to keep the juice from staining the batter.
tip 2

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!
tip 3

For a restaurant-style touch, top each serving with sweetened whipped cream, a few fresh berries and additional grated orange peel.

210 Calories, 7g Total Fat, 6g Protein, 32g Total Carbohydrate, 10g Sugars

1 Starch; 1 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 Fat;

*Percent Daily Values are based on a 2,000 calorie diet.