1 cup pancake mix
1 Cup milk
1 Egg
1 tablespoon vegetable oil
1 can Comstock Blueberry Pie Filling -- (21 oz.)
2 tablespoons butter
1/4 cup orange juice
1/2 cup firmly packed light brown sugar

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In medium bowl, combine pancake mix, milk, egg and vegetable oil; blend
well.

Drain pie filling; reserve syrup.

Gently stir berries into batter.

Pour about 1/4 Cup batter onto hot griddle. Cook until bubbles form on
top and underside is golden brown.

Turn; brown other side.

Repeat with remaining batter.

In small saucepan, combine reserved syrup, butter, orange juice and
sugar. Cook and stir until butter melts.

Serve over pancakes.

NOTE: Sauce may be stored and used over ice cream or cake.