Cornmeal and Cherry Griddlecakes with Apple-Cinnamon Syrup

Total Time:
40 min
Prep:
10 min
Cook:
30 min

Yield:
4 servings
Level:
Easy

Ingredients
  • For syrup:
  • 2 cups apple juice
  • 1/2 cup apple jelly
  • 3 -inch long 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
  • Heaping 1/3 cup dried cherries
  • 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. 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.


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