Blueberry-Orange Pancakes with Blueberry-Orange Sauce

Name: Blueberry-Orange Pancakes with Blueberry-Orange Sauce
Prep time: 35 min
Cook time: 35 min
Total time: 35 min
Yield: 7
Cuisine: Global
Ingredients: 237 milliliters fresh or frozen unsweetened blueberries; 473 milliliters fresh or frozen unsweetened blueberries; 2 teaspoons cornstarch; 2 eggs; 0 teaspoons ground nutmeg; 237 milliliters milk; 2 Tbsps orange juice; 0 teaspoons grated orange peel; 1 teaspoon grated orange peel; 59 milliliters sugar; 473 milliliters Original mix

Blueberry-Orange Pancakes with Blueberry-Orange Sauce is a gluten free and vegetarian morn meal. One serving contains 108 calories, 3g of protein, and 3g of fat. This recipe covers 5% of your daily requirements of vitamins and minerals. This recipe serves 7. If you have orange juice, blueberries, sugar, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 35 minutes.

Instructions

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.

Ingredients you will need

Orange Juice

Blueberries

Orange Zest

Corn Starch

Sugar

Equipment you will use

Sauce Pan

Heat to boiling over medium heat, stirring constantly. Boil about 2 minutes, stirring occasionally, until thickened. Keep warm.

Heat griddle or skillet over medium heat or to 375F. (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.

Ingredients you will need

Vegetable Oil