1. In a medium mixing bowl, whisk together cornmeal, rice flour, baking powder, baking soda, and salt.
2. In a separate bowl, stir sugar, if using, into milk, then whisk in eggs until thoroughly combined. Stir in oil.
3. Pour milk mixture into dry ingredients and whisk until completely smooth.
4. Heat a nonstick electric griddle to 350 degrees F or a nonstick skillet over medium heat. Test for readiness by sprinkling a few drops of water on heated surface; they should skitter and evaporate on contact. Spray surface with cooking oil if desired.
5. Use a 1/4-cup measure to pour batter onto griddle. Batter may be thick-- if so, use back of measuring cup to spread it on griddle to about 4 inches across. Sprinkle on add-ins (see Powered-Up Pancakes below), if using. Cook for approximately 1 to 3 minutes; uncooked surfaces should be bubbly all over. Flip pancakes and cook other sides for 1 to 2 minutes. Serve immediately. If you prefer to serve all pancakes at once, place on a foil-lined baking sheet and keep warm in a low oven (200 degrees F) until ready to serve. Leftover pancakes can be frozen, then reheated for 10 seconds in the microwave.
What Kids Can Do:* Measure and mix ingredients.* Older kids can pour batter onto griddle.* Sprinkle on add-ins.* Older kids can flip pancakes.
Suggestions: Sugar is optional, and soy milk may be substituted for 2% milk.
It's usually best to scatter add-ins across pancakes when they're first poured onto the griddle, rather than adding them by the handful to the batter, so that every pancake gets a uniform amount of extras. Mix and match for each pancake:
* 12 frozen blueberries
* 6 frozen raspberries
* 6 slices of banana
* 1 Tbsp. finely diced apple
* 1 Tbsp. mini chocolate chips
* 1 Tbsp. chopped nuts, such as almonds, walnuts, or hazelnuts
* 6 pieces diced sausage
* 1 Tbsp. shredded Cheddar or Monterey Jack cheese
Source: Hannaford fresh Magazine, March - April 2008