Cornmeal And Currant Griddlecakes With Apple-Cinnamon Syrup

Active time: 30 min Start to finish: 30 min
The yogurt in this recipe adds lightness and a mild tangy flavor.

For syrup
2 cups apple juice
1/2 cup apple jelly
3-inch cinnamon stick
For griddlecakes
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

Make syrup:
Boil syrup ingredients in a large saucepan until reduced to 3/4 cup.
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.
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.

Serve griddlecakes with warm syrup.

Serves 4.


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