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Blueberry Sour Cream Pancakes with Orange Butter Sauce

Prep Time: 10 min Cook Time: 3 min Makes: 8 pancakes and 1 cup of sauce

Ingredients

  • SAUCE
  • 1/2 cup butter
  • 1/2 cup sugar
  • 1/3 cup frozen orange juice concentrate
  • PANCAKES
  • Crisco® Original No-Stick Cooking Spray
  • 1 large egg, slightly beaten
  • 1/4 cup sour cream
  • 1/2 cup milk
  • 1 (7 oz.) package Martha White® Blueberry Muffin Mix
  • Sour cream (optional)

Preparation Directions

  1. 1.
    COMBINE all sauce ingredients in small saucepan. Cook over low heat until butter and sugar are melted, stirring occasionally. Do not boil. Cool about 5 minutes. Beat with whisk until slightly thickened. Keep warm.
  2. 2.
    HEAT griddle or large skillet to medium heat (350°F). Spray lightly with no-stick cooking spray. Combine egg, 1/4 cup sour cream, milk and muffin mix in medium bowl; stir just until large lumps disappear (batter will be slightly lumpy). For thinner pancakes add additional milk.
  3. 3.
    POUR about 1/4 cup batter for each pancake onto hot griddle. Cook 1 to 2 minutes or until bubbles begin to break on surface. Turn; cook 1 to 2 minutes or until golden brown. Serve pancakes with sauce. Top with a dollop of sour cream, if desired.