Recipe courtesy of Gourmet Magazine
Total:
40 min
Active:
10 min
Yield:
4 servings
Level:
Easy

Ingredients

For syrup:
For griddlecakes:

Directions

Make syrup: Boil syrup ingredients in a large saucepan until reduced to 3/4 cup. Set the syrup aside.

Make griddlecakes: Whisk together flour, cornmeal, sugar, baking powder, baking soda, and salt in a large bowl, then stir in cherries. 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 non-stick 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 degrees F oven while cooking remaining cakes.

Serve griddlecakes with warm syrup.

IDEAS YOU'LL LOVE

Roasted Cherry Tomatoes

Recipe courtesy of Ina Garten

Cornmeal Griddlecakes with Raspberry Jalapeno Topping

Recipe courtesy of Mary Sue Milliken|Susan Feniger

Cornmeal Griddlecakes with Raspberry Jalapeno Topping

Recipe courtesy of Mary Sue Milliken|Susan Feniger

Cornmeal Biscuits

Recipe courtesy of Gourmet Magazine

Cornmeal Biscuits

Recipe courtesy of Food Network Kitchen

Cornmeal Dumplings

Recipe courtesy of Grasslands Entertainment

Cornmeal Wreaths

Recipe courtesy of Food Network Kitchen

Cornmeal Shortbread

Recipe courtesy of Gale Gand

Trending Videos 6 Videos

Get the recipe

Crab Cupcakes 00:50

Make a splash with these too-cute cupcakes that are a cinch to assemble.

Similar Topics:

Browse Reviews By Keyword

          On TV

          Get Cooking