Combine beaten egg, cream, and 1/4 cup of the orange juice concentrate. Add pancake mix. Stir just until combined but still slightly lumpy. Heat a lightly greased griddle or heavy skillet over medium heat until a few drops of water dance across the surface. Pour about 2 tablespoons of batter onto the hot griddle for each pancake. Cook over medium heat 1 to 2 minutes on each side or until pancakes are golden grown, turning to cook second sides when pancakes have bubbly surfaces and slightly dry edges. Serve immediately, or place in a lightly covered ovenproof dish and keep warm in a 300 degree F oven.
For sauce, in a small saucepan combine sugar, margarine or butter, and the remaining orange juice concentrate. Bring mixture to boiling, stirring occasionally. Serve the warm sauce over pancakes. Makes about 16 pancakes (4 servings).