Orange sauce:
In saucepan combine 4 tablespoons sugar, cornstarch, and ¾ cup orange juice; stir until smooth. Bring to boil; cook and stir for 2 minutes. Remove from heat, cool to lukewarm.

Batter:
Combine biscuit mix and remaining sugar in a bowl. Beat the eggs, milk and remaining orange juice; stir into dry ingredients until moistened. Pour batter by ¼ cupfuls into a lightly greased hot griddle; turn when bubbles form on top of pancakes. Serve with orange sauce.

Yield one dozen.