Flip over blueberry-sour cream pancakes made from sugar cookies!
Bake-Off® Contest 46, 2013
Michele Kusma
Columbus, Ohio
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1
-
roll Pillsbury™ refrigerated sugar cookie dough
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2
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eggs
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1/2
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cup sour cream
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1
-
cup fresh or frozen (thawed and drained) blueberries
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1
-
jar (12 oz) blueberry preserves
Steps
-
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.
-
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 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%
- Total Carbohydrate
- 89g
- 30%
-
- Dietary Fiber
- 0g
- 0%
- Sugars
- 3g
- Protein
- 5g
- 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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