For the Media
Easy Pancakes Warm Up Fall Mornings
NASHVILLE, TENN. (September 2002) - Making regular pancakes is always a fun start to a weekend morning, but Blueberry Sour Cream Pancakes with Orange Butter Sauce will turn your pancake breakfast into a special event. "This recipe is really easy to make," says Linda Carman, the Martha White® baking expert. "The pancakes are made with a muffin mix and the sauce is made with orange juice concentrate -- but it's good enough for company."
Try this orange sauce on waffles, too. For more pancake and waffle recipes, visit us at marthawhite.com.
Blueberry Sour Cream Pancakes with Orange Butter Sauce
Sauce
1/2 cup butter or margarine
1/2 cup sugar
1/3 cup frozen orange juice concentrate
Pancakes
1 egg, slightly beaten
1/4 cup sour cream
1/2 cup milk
1 (7 oz.) pkg. Martha White® Blueberry Muffin Mix
Sour Cream, optional
In small saucepan, combine all sauce ingredients. 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.
Heat griddle or large skillet to medium heat (350° F.). Grease lightly with oil. Combine egg, 1/4 cup sour cream, milk and muffin mix in medium bowl; stir just until large lumps disappear. For thinner pancakes add additional milk. (Batter will be slightly lumpy.)
For each pancake, pour about 1/4 cup batter 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. 8 pancakes and 1 cup sauce.
Tip: If batter is too thick, stir in 1 to 2 tablespoons milk.