With the smell of honey graham hotcakes dotted with fresh berries wafting in the air, no way anybody’s sleeping in this weekend.
Ingredients
9 Honey Maid Honey Grahams, 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
Directions
1. Combine graham crumbs, flour and baking powder; set aside.
2. 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.
3. 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.
