Cornmeal and Currant Griddlecakes with Apple-Cinnamon Syrup

Name: Cornmeal and Currant Griddlecakes with Apple-Cinnamon Syrup
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Global
Ingredients: 118 milliliters apple jelly; 473 milliliters apple juice; 2 teaspoons baking powder; 1 teaspoon baking soda; 3 inches cinnamon stick; 118 milliliters cornmeal; 79 milliliters dried currants; 2 larges eggs; 237 milliliters all-purpose flour; 296 milliliters plain yogurt; 0 teaspoons salt; 3 Tbsps sugar; 1 sticks unsalted butter, melted

Cornmeal and Currant Griddlecakes with Apple-Cinnamon Syrup is a vegetarian side dish. This recipe serves 4. One portion of this dish contains about 12g of protein, 18g of fat, and a total of 617 calories. Head to the store and pick up apple jelly, apple juice, sugar, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 30 minutes.

Instructions

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

Ingredients you will need

Syrup

Equipment you will use

Sauce Pan

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.

Ingredients you will need

Baking Soda

Cornmeal

Currants

Butter

Yogurt

All Purpose Flour

Sugar

Egg

Salt

Equipment you will use

Whisk

Bowl

Heat a lightly greased large nonstick skillet over moderately low heat until hot.

Equipment you will use

Frying Pan

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.

Equipment you will use

Frying Pan

Transfer to a baking sheet and keep warm in a 250°F oven while cooking remaining cakes.

Equipment you will use

Baking Sheet