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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.