1Let 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.
2In 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.
3Spray 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.
4In medium microwavable bowl, microwave preserves and 1 tablespoon water on High 1 minute; stir until smooth. Serve over pancakes.