Fruity Skillet Pancake
14 ingredients
12 steps
Ingredients
- 1 cup 2% cottage cheese
- 14 cup sour cream
- 12 cup egg creations original liquid egg, well shaken
- 1 tablespoon gay lee spreadables butter, melted
- 2 teaspoons vanilla
- 13 cup sugar
- 23 cup all-purpose flour
- 12 teaspoon baking powder
- 1 tablespoon gay lee spreadable butter
- 1 cup europe's best woodland blueberries, frozen
- 23 cup europe's best woodland raspberries, thawed and drained
- 13 cup europe's best woodoand blueberries, thawed and drained
- 14 cup smucker's pure raspberry jam
- gay lee real whipped cream (to garnish)
Directions
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1Preheat oven to 425F
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2Combine first 8 ingedients in a large bowl.
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3Mix well.
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4Melt butter in an 11-inch oven-proof skillet over medium-high heat.
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5Add pancake mixture and tilt to coat pan.
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6Cook until edges start to bubble, about 2 minutes.
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7Sprinkle with frozen blueberries.
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8Place skillet in preheated oven and cook until golden, about 10-12 minutes.
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9Remove from oven and let cool 5 minutes.
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10TOPPING:.
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11Combine raspberries, blueberries and jam in bowl.
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12Top pancake with fruit mixture and garnish with whipped cream.
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