Blueberry Pancakes With Maple Orange Syrup

Ingredients

1 cup maple-flavored Syrup

3 tablespoons orange juice

2 cups Reduced Fat Bisquick(r)

1 cup fat-free milk (skim)

1/2 cup fat-free cholesterol-free egg product

3 egg whites

2 tablespoons sugar

1 tablespoon orange peel grated

1 cup blueberries

Preparation

Make Maple-Orange Syrup; Heat ingredients in 1-quart saucepan over medium heat,stirring occasionally, until warm; keep warm. Spray UNHEATED skillet or griddle with cooking spray; then heat over medium-high heat or electric griddle to 375 degrees. Or heat skillet or griddle over medium-high heat or electric griddle to 375 degrees, then grease with vegetable oil or shortening. Stir remaining ingredients except blueberries in large bowl until blended.

Gently stir in blueberries. Pour by slightly less than 1/4 cupfuls onto hot griddle. Cook until edges are dry. Turn; cook until golden brown. Serve with syrup.

Yield: 16 pancakes

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