Gluten Free Rice Flour and Cornmeal Pancakes

Spiced Cornmeal and Dried Cranberry Pancakes
Makes 4-5 smallish but thick pancakes

1 cup brown rice flour (I used Bob's Red Mill, which is very finely ground)
1/4 cup cornmeal (Bob's Red Mill or your choice)
2 tsp baking powder
1/2 tsp salt
good dash ground cinnamon
good dash ground ginger
small dash nutmeg
1/4-1/3 cup dried cranberries

1-2 eggs
3 Tb vegetable oil (I used sunflower)
1 cup soy milk

extra oil for the pan

Put all the dry ingredients in a bowl and mix together with a fork. Put the eggs, oil and soy milk in another bowl and whip them together until the colour is consistent and then add the mixture all at once to the dry ingredients. Mix with the fork until blended. The batter should be stiff but pourable. You can adjust the consistency by adding more soy milk or rice flour. You need to do this because the flour will contain different amounts of humidity depending on storage conditions and the weather. Don't worry, the batter is very forgiving. Stir in the cranberries last or add them to the dry ingredients, as you like.

Put a tsp or so of oil in the pan and heat it up. Add a few spoons of the mixture, and if you need to, distribute it around with the back of the spoon. You will need less oil after the first pancake. Keep adjusting the heat under the pan so the cakes cook evenly, and have time to cook through before they get too dark.

Serve with lots of maple syrup and dig in.

http://vegetablejapan.blogspot.com/2008/06/cormeal-cranberry-pancakes-gluten-free.html