Active Time

　　30 min

　　Total Time

　　30 min

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

　　

Ingredients

Serves 4

　　

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:

Step 1

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

　　

Make griddlecakes:

Step 2

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.

　　

Step 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.

　　

Step 4

Serve griddlecakes with warm syrup.