Recipe courtesy of Gourmet Magazine
Save Recipe Print
Total:
40 min
Prep:
10 min
Cook:
30 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.

Get the Recipe

Whole Roasted Stuffed Cauliflower

Cauliflower gets the royal treatment with a cheesy, bacony kale stuffing.

IDEAS YOU'LL LOVE

Cherry Pie

Recipe courtesy of Peter Sterk

Roasted Cherry Tomatoes

Recipe courtesy of Ina Garten

Banana Cherry Custard Muffins

Recipe courtesy of Valerie Bertinelli

Penne with Asparagus and Cherry Tomatoes (Spring)

Recipe courtesy of Giada De Laurentiis

Chocolate Cobbler with Cherry Ice Cream

Recipe courtesy of Elizabeth Heiskell

Apple Galette with Goat Cheese, Sour Cherry, and Almond Topping

Recipe courtesy of Giada De Laurentiis

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 Food Network Kitchen

Browse Reviews By Keyword

          Latest Stories