2 cups biscuit mix
1 cup orange juice
1/4 cup sugar
1 TBSP cornstarch
1 1/4 cups orange juice
2 tsp butter
1 8 oz can pineapple tidbits, drained
Stir together biscuit mix, juice and eggs until blended. For each pancake use a scant 1/4 cup batter onto a hot, greased griddle or heavy skillet. Cook until bubbly and starting to brown on the edge. Turn and cook until brown. Keep warm. Serve with butter and orange syrup.
In a small sauce pan, combine sugar and cornstarch. Stir in orange juice. Cook and stir over medium heat until thickened and bubbly. Cook and stir about a minute more. Remove from heat and stir in butter and pineapple. Pour over pancakes.