1 pkg. Betty Crocker wild blueberry muffin mix
1/4 c. all-purpose flour
2 eggs
1 1/4 c. milk
Cream Cheese Filling (below)
Blueberry Sauce (below)

Drain blueberries, reserving liquid; rinse blueberries. Beat muffin mix, flour, eggs and milk with hand beater until smooth. Fold in blueberries. Grease heated griddle if necessary. (To test griddle, sprinkle with few drops water. If bubbles skitter around, heat is just right.) Pour scant 1/4 cup batter onto hot griddle. Cook until golden brown. Spread about 2 teaspoons Cream Cheese Filling over each pancake; roll up. Top with Blueberry Sauce. 6 to 8 servings.

CREAM CHEESE FILLING: Mix 2 (3 ounce) packages cream cheese, softened and 2 tablespoons powdered sugar.

BLUEBERRY SAUCE: Mix 2 tablespoons sugar and 1 tablespoon cornstarch in 1 quart saucepan. Add enough orange juice to reserved blueberry liquid to measure 3/4 cup; stir gradually into sugar mixture. Cook over low heat, stirring constantly until mixture thickens and boils. Boil and stir 1 minute.