Blueberry Graham Pancakes
With the smell of honey graham hotcakes dotted with fresh berries wafting in the air, no way anybody’s sleeping in this weekend.
Prep time10 min
Total time20min
ServingsMakes 5 servings, 2 pancakes each.
Ingredients
- 9 HONEY MAID Honey Grahams, finely crushed (about 1-1/2 cups crumbs)
- ½ cup flour
- 1 tsp. baking powder
- 1 egg
- 1 cup milk
- 2 Tbsp. honey
- ¾ cup blueberries
Preparation
- 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.
Recipe 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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Nutrition InformationNutrition Per Serving | |
|---|---|
| Calories | 240 |
| % Daily Value* | |
| Total fat 5g | |
| Saturated fat 1.5g | |
| Cholesterol 45mg | |
| Sodium 300mg | |
| Carbohydrate 43g | |
| Dietary fiber 2g | |
| Total sugars 18g | |
| Protein 6g | |
| Vitamin A | 4 %DV |
| Vitamin C | 0 %DV |
| Calcium | 15 %DV |
| Iron | 10 %DV |