Blueberry Sour Cream Pancakes Recipe

Ingredients

1

                        roll (16.5 oz) refrigerated Pillsbury™ 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

Preparation

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.

In large bowl, break up cookie dough. Beat in eggs with electric mixer on low speed until well blended. (DO NOT EAT RAW COOKIE DOUGH AFTER COMBINING WITH EGGS.) Add sour cream; beat until smooth. Stir in blueberries.

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.

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