Blueberry Sour Cream Pancakes
Preparation Time: 25 minutes
Cook Time: 7 minutes
Servings: 6 (2 pancakes each)
A great twist on the traditional blueberry pancake.
1 roll Pillsbury® refrigerated sugar cookie dough
1/2 cup sour cream
1 cup fresh or frozen (thawed and drained) blueberries
1 jar (12 oz) Smucker's® Blueberry Preserves
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.
Calories from Fat 170
Total Fat 19g
Saturated Fat 7g
Trans fat 4g
Total Carbohydrate 89g