PREPARATION:

1. Prepare Blueberry-Orange Sauce. Lightly grease and preheat griddle or large skillet over medium heat.
2. Combine flour, sugar, baking powder, baking soda and salt in large bowl.
3. Beat egg in medium bowl. Gradually add buttermilk and oil, whisking continuously until mixture is thoroughly blended.
4. Stir egg mixture into flour mixture just until moistened.
5. 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.