Recipe courtesy of Gourmet Magazine

Cornmeal and Cherry Griddlecakes with Apple-Cinnamon Syrup

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  • Level: Easy
  • Total: 40 min
  • Prep: 10 min
  • Cook: 30 min
  • Yield: 4 servings
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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


  1. Make syrup: Boil syrup ingredients in a large saucepan until reduced to 3/4 cup. Set the syrup aside.
  2. 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.
  3. 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.
  4. Serve griddlecakes with warm syrup.