Fruity Skillet Pancake

• 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)

1. Preheat oven to 425F
2. Combine first 8 ingedients in a large bowl.
3. Mix well.
4. Melt butter in an 11-inch oven-proof skillet over medium-high heat.
5. Add pancake mixture and tilt to coat pan.
6. Cook until edges start to bubble, about 2 minutes.
7. Sprinkle with frozen blueberries.
8. Place skillet in preheated oven and cook until golden, about 10-12 minutes.
9. Remove from oven and let cool 5 minutes.
10. TOPPING:.
11. Combine raspberries, blueberries and jam in bowl.
12. Top pancake with fruit mixture and garnish with whipped cream.

cottage cheese, sour cream, egg creations, butter, vanilla, sugar, flour, baking powder, butter, europes best, raspberries, blueberries, raspberry, cream

Taken from www.food.com/recipe/fruity-skillet-pancake-392638 (may not work)