Prepare Blueberry-Orange Sauce. Lightly grease and preheat griddle or large skillet over medium heat.

Combine flour, sugar, baking powder, baking soda and salt in large bowl.

Beat egg in medium bowl. Gradually add buttermilk and oil, whisking continuously until mixture is thoroughly blended.

Stir egg mixture into flour mixture just until moistened.

For each pancake, pour about 1/2 cup batter onto hot griddle. Cook until tops of pancakes appear dry; turn with spatula and continue cooking 2 minutes or until golden brown. Serve with Blueberry-Orange Sauce.

Stir cornstarch into water in medium saucepan until smooth. Stir in orange juice and orange peel.

Add blueberries, any accumulated juices and sugar to cornstarch mixture. Cook and stir over high heat until mixture comes to a boil. Reduce heat to medium-low and simmer 2 to 3 minutes (4 to 5 minutes for fresh blueberries) or until mixture thickens, stirring occasionally. Remove from heat and stir in liqueur. Serve immediately.