Blueberry Sour Cream Pancakes

(3)
  3 reviews
  • 25 min prep time
  • 25 min total time
  • 5 ingredients
  • 6 servings

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

Notes

Notes









Tips

Nutrition Information

Recipe Step Photos

© 2015 ®/TM General Mills All Rights Reserved