BLUEBERRY SOUR CREAM PANCAKESMichele Kusma
by Pillsbury Bake-Off Semi-Finalist
1 roll Pillsbury refrigerated sugar cookie dough
1/2 cup sour cream
1 cup fresh or frozen (thawed and drained) blueberries
1 jar (12 oz) Smucker's Blueberry Preserves
Step 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 degrees F.
Step 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.
Step 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.
Step 4 : In medium microwavable bowl, microwave preserves and 1 tablespoon water on High 1 minute; stir until smooth. Serve over pancakes.
This recipe aired 092313