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Breakfast/brunch

Blueberry Graham Pancakes

Blueberry Graham Pancakes recipe
photo by:kraft
With the smell of honey graham pancakes with fresh blueberries wafting in the air, no way anybody’s sleeping in this weekend.
time
prep:
10 min
total:
20 min
servings
total:
5 servings, 2 pancakes each
Magazine Acquisition

What You Need

9
 graham crackers, finely crushed (about 1-1/2 cups crumbs)
1/2
cup  flour
1
tsp.  CALUMET Baking Powder
1
 egg
1
cup  milk
2
Tbsp.  honey
3/4
cup  blueberries

Make It

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.

Kraft Kitchens Tips

Substitute
Prepare as directed, using frozen blueberries. Do not thaw the blueberries before adding them to batter.
Make it Easy
To quickly crush the graham crackers into crumbs, use a blender or food processor.
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