Graham Cracker Blueberry Pancakes Food

GRAHAM CRACKER BLUEBERRY PANCAKES

Steps:

• Mix graham crumbs, flour and baking powder in medium bowl. Beat egg, milk, sour cream, honey and oil with whisk until blended. Add to flour mixture; mix well. Gently stir in blueberries.
• Heat large nonstick griddle or skillet sprayed with cooking spray on medium heat. Pour batter onto griddle, using 1/4 cup batter for each pancake.
• Cook until bubbles form on tops, then turn over to brown other sides.

COPYCAT CRACKER BARREL PANCAKE RECIPE

Steps:

• Take a large-sized bowl and add baking soda, salt and flour to this bowl.
• Lightly mix this mixture until flour is well mixed with the rest of the ingredients.
• Now take another mixing bowl and crack the egg in this bowl.
• Use an electric beater to beat the egg while adding buttermilk and melted butter.
• Continue adding the dry flour mixture and beat the mixture well until a smooth and creamy cracker barrel pancake batter is made.
• Keep this barrel pancake batter aside and prepare the pan for cooking.
• Take a medium-sized skillet and lightly grease it with cooking oil spray.
• When the skillet is heated, pour about ½ cup of the batter to get a large-sized pancake or ¼ cup of the batter to get small-sized pancakes.
• Cook the barrel pancake batter in the skillet for 1-2 minutes per side until golden brown from both the sides.
• Transfer the cooked pancakes to the serving plate and allow them to cool for 5 minutes.
• Drizzle maple syrup or butter over the pancake for garnishing.
• You can also use chocolate syrup to serve the delicious cracker barrel pancake.
• Enjoy and devour.

BLUEBERRY GRAHAM CRACKER PUDDING

Steps:

• 1. Follow the directions on the box to make the vanilla pudding. When that's ready, mix the container of whipped cream with the pudding. In a 9x9 dish, start with a layer of whole graham crackers. Layer with the pudding mix. Create as many layers as you like, I usually have three layers of graham cracker and two layers of pudding mix. Be sure the top layer is graham cracker. Add the can of blueberry pie filling and refrigerate for two hours. If you are really ambitious, use fresh blueberries and create the topping from scratch. Also delicious but obviously takes more time.

BLUEBERRY PIE WITH GRAHAM CRACKER CRUST

Steps:

• In a large saucepan, combine sugar, cornstarch and salt. Gradually add water, stirring until smooth. Stir in 2 cups of blueberries. Bring to a boil; cook and stir until thickened, 1-2 minutes. Remove from heat; cool to room temperature., Gently stir remaining blueberries into cooled blueberry mixture. Spoon into crust. Refrigerate, covered, until chilled, 1-2 hours. Serve with whipped cream.

CRACKER BARREL PANCAKE RECIPE

Steps:

• Preheat a pancake griddle to 350 degrees F. Prepare the butter by leaving it out at room temperature.
• In a medium bowl, whisk together the eggs and buttermilk. Add flour, baking soda, salt, and sugar and mix just until combined.
• Grease your griddle with butter and pour in 1/2 cup of batter. When the batter hits the griddle, level it out with the back of a spoon or ice cream scoop.
• Once your batter starts to bubble and the edges are set, flip your pancake and cook for another two minutes.
• Repeat steps 3 and 4 for each pancake.
• Serve warm.

GRAHAM CRACKER PANCAKES

Steps:

• Mix dry ingredients.
• Add egg, milk, butter and pecans.
• Pour onto hot grill and bake as you would any pancake.

NO-CHURN BLUEBERRY GRAHAM CRACKER ICE CREAM

Steps:

• In a small saucepan, combine blueberries, sugar and vanilla. Bring to a boil; reduce heat. Simmer until mixture begins to thicken, about 5 minutes, stirring frequently. Cool completely. Refrigerate until chilled., In a large bowl, beat cream until soft peaks form. Add condensed milk; beat until mixture thickens. Gently fold graham crackers into cream mixture. Transfer to freezer containers, allowing headspace for expansion. Drop blueberry mixture by tablespoonfuls over ice cream. Cut through ice cream with a knife to swirl. Freeze for 8 hours or overnight before serving.

BLUEBERRY PIE {NO BAKE}

Steps:

• In a small bowl, add the melted butter to the graham cracker crumbs and, using a fork, mix well. You want every crumb coated in the butter as this will be the glue that holds it together.
• Pour the graham cracker crumbs into a 9-inch pie dish. Pat them flat with your hand and then use a kitchen glass to press flatter. Start at the center and work out to and up the sides. Set aside.
• In a large saucepan over low heat, add sugar, cornstarch, and salt. Slowly drizzle in water, whisking constantly until smooth.
• Add half of the blueberries. Bring the mixture to a boil and continue cooking until thickened (about 2 minutes). Set aside to cool.
• Once cooled, fold in remaining blueberries and pour the mixture into the crust.
• Place pie in the refrigerator to chill for 2 hours, or until set.
• Serve topped with whipped cream.