Graham Cracker Pancakes (4 servings) 1 cup milk 3/4 cup all-purpose flour 3/4 cup finely crushed graham cracker 1/2 cup walnuts or pecans - chopped 1 egg - seperated 2 Tablespoons brown sugar 2 Tablespoons butter - melted 2 teaspoons baking powder 1/4 teaspoon salt In a large mixing bowl, sift together the flour, graham cracker crumbs, brown sugar, baking powder and salt. In a separate bowl, stir together milk, butter and egg yolk. Seperately, beat the egg white until very frothy. Combine milk mixture with the dry ingredients and stir until just combined and moistened. Fold in the chopped nuts. Fold in the beaten egg white. Allow batter to set 5 minutes. Heat a griddle or frypan to medium high heat. Spray lightly with cooking spray. Dollop batter in 1/4 cup amounts to make each pancake. Cook until many bubbles appear on the top and the edges start to look dry. Flip and cook other side until golden brown. Add a bit more cooking spray if cooking in mutiple batches. Reliable recipe with a unique graham cracker flavor. Great with butter and warm maple syrup. Mr Breakfast would like to thank Eggman for this recipe. Recipe number 1768. Submitted 6/12/2006.