Combine graham crumbs, flour and baking powder. Set aside.

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.

Ladle batter onto hot lightly greased gridle 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.

Prepare as directed, using frozen blueberries. Do not thaw the blueberries before adding them to batter.

To quickly crush the graham crackers into crumbs, use a blender or food processor.