Cornmeal and Currant Griddlecakes with Apple-Cinnamon Syrup

Ingredients

• 2 cups apple juice
• 1/2 cup apple jelly
• 3-inch cinnamon stick
• 1 cup all-purpose flour
• 1/2 cup cornmeal
• 3 tablespoons sugar
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/8 teaspoon salt
• 1/3 cup dried currants
• 1 1/4 cups plain yogurt
• 2 large eggs
• 1/2 stick unsalted butter, melted

Steps

1. Boil syrup ingredients in a large saucepan until reduced to 3/4 cup.
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.
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.
4. Serve griddlecakes with warm syrup.