Blueberry Sour Cream Pancakes

  • prep time 25 min
  • total time 25 min
  • ingredients 5
  • servings 6

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
  • 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.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 Serving
    Calories
    550
    (
    Calories from Fat
    170),
    % Daily Value
    Total Fat
    19g
    19%
    (Saturated Fat
    7g,
    7%
    Trans Fat
    4g
    4%
    ),
    Cholesterol
    80mg
    80%;
    Sodium
    290mg
    290%;
    Total Carbohydrate
    89g
    89%
    (Dietary Fiber
    0g
    0%
      Sugars
    3g
    3%
    ),
    Protein
    5g
    5%
    ;
    % Daily Value*:
    Vitamin A
    4%;
    Vitamin C
    2%;
    Calcium
    4%;
    Iron
    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 Choices:
    6
    *Percent Daily Values are based on a 2,000 calorie diet.
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