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Blueberry Sour Cream Pancakes

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Blueberry Sour Cream Pancakes

Prep Time: 25 minutes

Cook Time: 7 minutes

Servings: 6 (2 pancakes each)

A great twist on the traditional blueberry pancake.

Ingredients

  1 roll Pillsbury® refrigerated sugar cookie dough

  2 eggs

  1/2 cup sour cream

  1 cup fresh or frozen (thawed and drained) blueberries

  1 jar (12 oz) Smucker's® Blueberry Preserves

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Directions

1. Let cookie dough stand at room temperature 10 minutes to soften. Spray nonstick electric griddle with Crisco® Original No-Stick Cooking Spray; heat to 350°F.

2. In large bowl, break up cookie dough. Beat in eggs with electric mixer on low speed until well blended. Add sour cream; beat until smooth. Stir in blueberries.

3. Spray nonstick pancake turner with cooking spray. For each pancake, pour 1/4 cup batter onto hot griddle. Cook pancakes 4 to 5 minutes or until bubbly and dry around edges. Carefully turn; cook other side 1 to 2 minutes or until deep golden brown. Keep warm.

4. In medium microwavable bowl, microwave preserves and 1 tablespoon water on High 1 minute; stir until smooth. Serve over pancakes.

Bake-Off is a registered trademark of General Mills ©2013. Smucker's is a trademark of The J.M. Smucker Company. Crisco is a trademark of The J.M. Smucker Company.


Nutritional Information:

Calories 550

Calories from Fat 170

Total Fat 19g 

Saturated Fat 7g 

Trans fat 4g 

Cholesterol 80mg 

Sodium 290mg 

Total Carbohydrate 89g 

Sugars 3g

Protein 5g