CORNMEAL AND CURRANT GRIDDLECAKES WITH APPLE-CINNAMON SYRUP

Cornmeal and Currant Griddlecakes with Apple-Cinnamon Syrup image

Yield Serves 4

Number Of Ingredients 15

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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

Steps:

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.