This recipe came straight out of my head. I was in the mood for some thick blueberry pancakes. I wanted something really filling and delicious and slightly different. That would be because these were for dinner, not breakfast and I just cannot stand it when my teenage sons tell me that they are hungry 15 minutes after dinner is over and the leftovers are in the fridge. That has to be one of my biggest pet peeves. I think I could write an entire post on teenage boys and their stomachs.
Anyhoo, these were meant to be FILLING. I started by looking at my pantry and my fridge. I put all sorts of ingredients on the counter….graham crackers, sour cream, blueberries, oatmeal. Did I say I wanted these to be filling?
Sometimes, when I put my little girl to bed, she calls out to me after five minutes and says in a whisper, “Mommy, there’s a hole inside my tummy that needs to be filled with a little sip of water.” I am happy to say that there were no holes in any tummies after these pancakes were eaten. I could tell because it was a whopping 45 minutes before the teens were back in the kitchen looking for more food. They were definitely stuffed.
1. Info for Blueberry Graham Pancakes
- Cook Time: unavailable
- Total Time: unavailable
- Servings: unavailable
- Calories: unavailable
2. Ingredients for Blueberry Graham Pancakes
- 1½ cups coarse graham cracker crumbs
- 1 cup flour
- 1 tsp baking soda
- 2 tsp baking powder
- 1 cup sour cream
- 1 cup milk
- 2 eggs
- 2 Tbsp oil
- 1 cup frozen blueberries
- In a bowl, whisk together dry ingredients.
- Dump in the wet ingredients and stir.
- Fold in the blueberries.
- Let batter sit on the counter for 15 minutes.
- Ladle out and cook on greased hot griddle or pan.
- Serve with butter, syrup, jam or whipped cream