Graham Cracker Blueberry Pancakes Recipes

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.

BLUEBERRY CHEESECAKE PIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium bowl, combine graham cracker crumbs, melted butter and 1/2 cup sugar. Press into the bottom of an 8x12 inch baking pan.
• In a large bowl, combine cream cheese, eggs and 1/2 cup sugar. Beat until smooth. Spread cream cheese mixture over crust.
• Bake at 350 degrees F (175 degrees C) for about 15 minutes.
• For the blueberry filling: In a large sauce pan, combine blueberries, water, corn starch and 1 cup sugar. Cook and stir until thick.
• Spread blueberry filling over baked cream cheese mixture. Let cool. Top with whipped topping. Refrigerate overnight before cutting into squares and serving.

BLUEBERRY CREAM CHEESE SQUARES

Steps:

• Preheat oven to 350 degrees F.
• In a food processor or zipped top bag (using a rolling pin), crush graham crackers until very fine. You will need to do in batches. In a large bowl, combine graham crackers with melted butter. Spray a 9 x 13 baking dish with cooking spray and press half of the graham cracker into the bottom of the form, forming the crust. Bake for 15 minutes and let cool completely.
• In a medium sized saucepan, over medium heat, cook together blueberries, 1/2 cup sugar, water, cornstarch and lemon zest, stirring constantly, until thickened. Set aside and let cool completely.
• In another bowl, beat together cream cheese and the rest of the sugar until fluffy and sugar is completely dissolved. With a rubber spatula, slowly fold in Cool Whip.
• Assemble dessert by placing half the cream cheese mixture inside the cooled crust. Spread slowly and evenly until crust is completely covered. Continue with cooled blueberry mixture over the cream cheese layer and top with remaining cream cheese mixture and then remaining graham cracker crumb mixture. Press crumbs softly into the cream cheese mixture.
• Let sit overnight in the refrigerator before slicing into squares. Serve cold.

BLUEBERRY CHEESECAKE FLAPJACKS

Steps:

• For topping, in a small bowl, beat cream cheese and whipped topping until smooth. Chill until serving., In a large bowl, combine the flour, cracker crumbs, sugar, baking powder, baking soda and salt. Combine the eggs, buttermilk and butter; add to dry ingredients just until moistened. Fold in blueberries., Pour batter by 1/4 cupfuls onto a greased hot griddle; turn when bubbles form on top. Cook until the second side is golden brown. Spread topping over pancakes. Top with warm syrup; sprinkle with additional blueberries if desired.