Blueberry-buttermilk pancakes with orange sauce

Ingredients (makes 4 to 5 servings, 2 pancakes and 2 tbsp of sauce per serving):
1 cup all purpose flour
1 tbsp sugar
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 slightly beaten egg white
1 cup buttermilk
2 tsp cooking oil
1 tsp vanilla
3/4 cup fresh or frozen blueberries
Orange wedges and/or fresh blueberries (optional)

Method:
Pancakes:
1. In a medium mixing bowl, stir together the flour, sugar, baking powder, baking soda and salt.
2. In another mixing bowl, stir together the egg white, buttermilk, cooking oil and vanilla. Add all at once to the flour mixture. Stir just until combined but still slightly lumpy. Gently add the blueberries.
3. For each pancake, pour about 1/4 cup of the batter onto a non-stick griddle or pan. Cook over medium heat for about 2 minutes on each side or until pancakes are golden brown, turning to cook second sides when pancakes have bubbly surfaces and slightly dry edges.
4. Serve with orange sauce. If desired, garnish with orange wedges and/or additional blueberries. Cover and chill any remaining orange sauce.

Orange sauce:
In a small saucepan, stir together 1/4 cup orange juice concentrate, 1 tbsp sugar and 1 tbsp cornstarch. Add 1 cup water. Cook and stir over medium heat until thickened and bubbly. Cook and stir sauce for 2 minutes more. Serve warm.

Recipe source: Health magazine