Blueberry Graham Pancakes
(5 servings) Printable Version
- 9 Honey Maid or similar graham crackers - finely crushed
- 1/2 all-purpose cup flour
- 1 teaspoon baking powder
- 1 large egg
- 1 cup milk
- 1 teaspoon honey
- 3/4 cup fresh or frozen blueberries
How To Make Blueberry Graham Pancakes
Combine graham crumbs, flour and baking powder; set aside.
Beat egg, milk and honey in medium bowl with wire whisk until well blended. Add flour mixture; stir just until moistened. Gently stir in blueberries.
Ladle batter onto hot lightly greased griddle or into hot lightly greased skillet, using 1/4 cup batter for each pancake. Cook until bubbles form on tops, then turn over to brown other sides.
Cooking Notes:
The graham crackers should yield between 1 cup and 1 1/4 cup once the are crushed.
If using frozen blueberries, do not thaw them before adding them to batter. (They get mushy and release to much juice when thawed.) To quickly crush graham crackers into crumbs, use a blender or food processor.
These pancake use crushed graham crackers to give them a totally unique taste.
Mr Breakfast would like to thank Konnie for this recipe.
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