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 cup  apple juice
1/2 cup  apple jelly
3   inch cinnamon stick
  for griddlecakes
1 cup  all-purpose flour
1/2 cup  cornmeal
3 Tbsp  sugar
2 tsp  baking powder
1 tsp  baking soda
1/8 tsp  salt
1/3 cup  dried currants
1-1/4 cup  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. 
 
 
-- 
(ID: 1146) Mirror: rec.food.recipes: Sun, Oct 2, 2005


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