Blueberry Cookie Pancakes

Happy New Year! Crazy how 2013 just flew right on by, it’s almost like we blinked and ta-da, it’s the New Year!

But new beginnings are always exciting! We get to start fresh, have a do-over, set new goals and embark on new adventures. There’s something exciting about crossing over to a new chapter in your life and being given the license to leave all the bad stuff behind in the past. We figured the key to having a strong start whether it’s at the beginning of a new day or a new year would be serving up a big breakfast for the family!

I know what you’re thinking: Pancakes? How unoriginal. Mind you, this isn’t your typical pancake batter, in fact, these are pancakes that your kiddos dream about 🙂 I could hardly believe it when I was making this, but yes, these pancakes are made from our Vanilla Sugar Cookie batter!

pancakes_blog

Okay, before you roll your eyes at the idea of serving cookies for breakfast, please just indulge me a little bit longer. If you ask me, I think these blueberry cookie pancakes are rather befitting with our theme of new beginnings – cookies transformed into breakfast pancakes! Now that’s quite a remarkable do-over. If we can pull this off, I’d like to think that anything and everything will be possible in the new year!

You Will Need:

  • 1 pack Immaculate Baking Co. ® refrigerated Vanilla Sugar Cookie Dough
  • 2 eggs
  • 1/2 cup sour cream
  • 1 cup fresh or frozen (thawed and drained) blueberries

Here’s How to Get the Dough Rolling:

  1. Let cookie dough stand at room temperature 10 minutes to soften. Spray nonstick electric griddle with 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.DSC08716
  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.
  4. Garnish with fresh fruit or fruit preserves of your choosing. Drizzle maple syrup and serve warm.

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