In a large bowl, mix together the sugar, oil, sour cream and eggs. Beat until smooth. Add the milk, orange juice and the remaining ingredients until well mixed. Heat a hot skillet. Grease lightly with cooking spray or butter and place 1/2 c.-1 c. of the batter on the skillet. When the bubbles begin to pop on the top of the pancake, flip the pancake to the other side. Continue to cook until the center of the pancake is cooked. Serve with the Orange Syrup below. You can add blueberries to the pancake if you desire. For the syrup, in a sauce pan, place the butter and the sugar. Cook on low heat until the butter and sugar begins to dissolve. When the butter is melted, add the orange juice and lemon juice. Turn the heat to medium heat and let the syrup simmer at a low boil until the sugar is completely dissolved. Add the sweetened condensed milk, zest and salt to the syrup. Leave the syrup on very low heat to keep warm until ready to serve on the pancakes.