Bisquick - (Page 14) low Fat Blueberry-Orange Pancakes with Blueberry-Orange Sauce Prep Time: 35 Minutes Start to Finish: 35 Minutes Servings: 7 BlueBerry-Orange Sauce 2. Heat griddle or skillet over medium heat or to 375°F. 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 ¼ cup batter onto hot griddle. 3. Cook until edges are dry. Turn; cook other sides until golden. Serve with warm sauce. High altitude (3500-6500 ft): No change. Nutrition Information Per Serving: 1 Serving: Calories 250 (Calories from Fat 60); Total Fat 7g (Saturated Fat 2g; Trans Fat 1g); Cholesterol 65mg; Sodium 520mg; Total Carbohydrate 40g (Dietary Fiber 2g; Sugars 18g); Protein 6g % Daily value: Vitamin A 4%; Vitamin C 6%; Calcium 10%; Iron 8% exchanges: 2 Starch, 1/2 Fruit, 1 1/2 Fat Carbohydrate Choices: 2 1/2 ¼ 1½ 2 ¼ 2 cup sugar teaspoons cornstarch tablespoons orange juice teaspoon grated orange peel cups fresh or frozen unsweetened blueberries PancakeS 2 1 2 1 ¼ 1 cups Original Bisquick® mix cup milk eggs teaspoon grated orange peel teaspoon ground nutmeg cup fresh or frozen unsweetened blueberries Tips » 1. In 1½-quart saucepan, mix sugar, cornstarch, orange juice and ¼ 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. SuCCeSS hINt When using frozen blueberries in the pancakes, be sure to blot them with paper towels to keep the juice from staining the batter. 14 Betty Crocker Bisquick®
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