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Blueberry Sour Cream Pancakes

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Blueberry Sour Cream Pancakes
  • Prep Time 25 min
  • Total Time 25 min
  • Servings 6
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Flip over blueberry-sour cream pancakes made from sugar cookies!

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) blueberry preserves

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

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
550
(
Calories from Fat
170
)
Daily Value
Total Fat
19g
29%
(
Saturated Fat
7g
34%
,
Trans Fat
4g
)
Cholesterol
80mg
26%
Sodium
290mg
12%
Potassium
65mg
2%
Total Carbohydrate
89g
30%
(
Dietary Fiber
0g
0%
,
Sugars
3g
)
Protein
5g
Daily Value*:
Vitamin A
4%
4%
Vitamin C
2%
2%
Calcium
4%
4%
Iron
8%
8%
Exchanges:
1 1/2 Starch; 0 Fruit; 4 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 1/2 Fat;
Carbohydrate Choice
6
*Percent Daily Values are based on a 2,000 calorie diet.
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