Blueberry Sour Cream Pancakes

3 Ratings

3 Comments

Kitchen Tested

Prep 25 min
Total 25 min
Ingredients 5
Servings 6

Flip over blueberry-sour cream pancakes made from sugar cookies! MORE+ LESS-

By Pillsbury Kitchens

Updated September 11, 2014

Bake-Off® Contest 46, 2013

Michele Kusma

Columbus, Ohio

Make with

Pillsbury Cookies

Ingredients

roll Pillsbury™ refrigerated sugar cookie dough

eggs

1/2

cup sour cream

cup fresh or frozen (thawed and drained) blueberries

jar (12 oz) blueberry preserves

Steps

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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 Facts

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;