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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?
Blueberry Graham Pancakes
1 1/2 cups coarse graham cracker crumbs
1/2 cup old fashioned oatmeal (or quick)
1 cup flour
1 tsp baking soda
2 tsp baking powder
1/4 tsp salt
1 cup sour cream
1 cup milk
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. Tweet