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Blueberry Sour Cream Pancakes

  • Prep 25 min
  • Total 25 min
  • Ingredients 5
  • Servings 6
  • Pinterest
    25
  • Save
    164
  • Print
    86
  • Facebook
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Flip over blueberry-sour cream pancakes made from sugar cookies! MORE+ LESS-

Bake-Off® Contest 46, 2013
Columbus, Ohio

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

Steps

Hide Images
  • 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;
Carbohydrate Choice
6
*Percent Daily Values are based on a 2,000 calorie diet.
Crisco is a trademark of The J.M. Smucker Company Bake-Off is a registered trademark of General Mills ©2013

© 2017 ®/TM General Mills All Rights Reserved

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