The yogurt in this recipe adds lightness and a mild tangy flavor.
Recipe information
Total Time
30 min
Yield
Serves 4
Ingredients
For syrup:
For griddlecakes:
Preparation
Make syrup:
Step 1
Boil syrup ingredients in a large saucepan until reduced to 3/4 cup.
Make griddlecakes:
Step 2
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.
Step 3
Heat a lightly greased large nonstick 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°F oven while cooking remaining cakes.
Step 4
Serve griddlecakes with warm syrup.
