Cornmeal and Currant Griddlecakes with Apple-Cinnamon Syrup |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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The yogurt in this recipe adds lightness and a mild tangy flavor. Ingredients:
2 cups apple juice |
1/2 cup apple jelly |
3-inch cinnamon stick |
1 cup all-purpose flour |
1/2 cup cornmeal |
3 tablespoons sugar |
2 teaspoons baking powder |
1 teaspoon baking soda |
1/8 teaspoon salt |
1/3 cup dried currants |
1 1/4 cups plain yogurt |
2 large eggs |
1/2 stick unsalted butter, melted |
Directions:
1. Make syrup: Boil syrup ingredients in a large saucepan until reduced to 3/4 cup.
2. Make griddlecakes: Whisk together flour, cornmeal, sugar, baking powder, baking soda, and salt in a large bowl, then stir in currants. Stir together yogurt and eggs with a fork in another bowl and stir into flour mixture with melted butter just until incorporated.
3. Heat a lightly greased large nonstick skillet over moderately low heat until hot. Pour 1/4-cup measures of batter into skillet in batches, forming 3 1/2-inch cakes, and cook about 3 minutes, or until undersides are golden. Turn and cook 1 minute more, or until golden. Transfer to a baking sheet and keep warm in a 250°F oven while cooking remaining cakes.
4. Serve griddlecakes with warm syrup.
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