Active time: 30 min Start to finish: 30 min


The yogurt in this recipe adds lightness and a mild
tangy flavor.

Serves 4.

INGREDIENTS

  • 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

  • DIRECTIONS

    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.