Breakfast/Brunch

1. In a large mixing bowl, whisk together flour, baking powder, baking soda, and salt.

2. In a separate bowl, stir sugar into buttermilk, then whisk in eggs until thoroughly combined.

3. Pour buttermilk mixture and melted butter into dry ingredients. Stir with a wooden spoon until just combined, approximately 12 to 15 turns. Batter should look lumpy. Let batter rest for 5 minutes.

4. Heat a nonstick electric griddle to 400 F or a nonstick skillet over mediumhigh heat. After 2 to 3 minutes, test skillet 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. Using a 1/4-cup measure, scoop batter and pour it onto griddle. Add mix-ins, if using (see Powered-Up Pancakes below). Cook for 2 to 4 minutes, or until uncooked surfaces are covered with bubbles. 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 (careful not to overmix!).

* Older kids can pour batter onto griddle.

* Sprinkle on add-ins.

* Older kids can flip pancakes.

Suggestions: Fat-free buttermilk can be substituted for low-fat.

Powered-Up Pancakes

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