CORNMEAL AND CURRANT GRIDDLECAKES WITH APPLE-CINNAMON SYRUP
Steps:
- Make syrup:
- Boil syrup ingredients in a large saucepan until reduced to 3/4 cup.
- Make griddlecakes:
- 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.
- 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.
- Serve griddlecakes with warm syrup.
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Frosty Boi
[email protected]I'm allergic to currants, so I substituted raisins instead. They turned out just as delicious.
Meryem Chkor
[email protected]These griddlecakes were a bit too sweet for my taste, but I think they would be perfect for kids.
NAIM plays yt
[email protected]I'm not usually a fan of sweet breakfasts, but these griddlecakes were the perfect balance of sweet and savory.
Sammerabbas Samri
[email protected]These griddlecakes were a fun and unique way to start my day. I loved the combination of cornmeal and currants.
Maarten May
[email protected]I'm always looking for new breakfast recipes, and these griddlecakes fit the bill perfectly. They're healthy, delicious, and easy to make.
Vincente Choque
[email protected]These were so easy to make, and they were absolutely delicious. I'll definitely be making them again.
Rasel Hasan
[email protected]I followed the recipe exactly, but my griddlecakes didn't turn out as fluffy as I expected. I'm not sure what I did wrong.
Umar Gujjar
[email protected]These griddlecakes were a bit too dry for my taste. I think I'll add some more milk next time.
Ebony Haigler-Rawlinson
[email protected]I'm not a big fan of cornmeal, but these griddlecakes were surprisingly good. The currants and apple-cinnamon syrup really made them.
Jhayla Antoine
[email protected]These were delicious! I used fresh apples and cinnamon from my garden, and the syrup was amazing.
Dania Cook
[email protected]I've made these griddlecakes several times now, and they're always a favorite. They're easy to make and always turn out perfectly.
Tiahmmy alhameen
[email protected]These griddlecakes were a hit! The cornmeal gave them a slightly gritty texture that I really enjoyed, and the currants added a nice sweetness. The apple-cinnamon syrup was the perfect finishing touch.