Cornmeal and Currant Griddlecakes with Apple-Cinnamon Syrup

Ingredients

• 0.5 cup apple jelly 
• 2 cups apple juice 
• 2 teaspoons double-acting baking powder 
• 1 teaspoon baking soda 
• 3 inch cinnamon sticks 
• 0.5 cup cornmeal 
• 0.3 cup currants dried
• 2 large eggs 
• 1 cup flour all-purpose
• 1.3 cups yogurt plain
• 0.1 teaspoon salt 
• 3 tablespoons sugar 
• 0.5 stick butter unsalted melted

Equipment

• bowl
• frying pan
• baking sheet
• sauce pan
• oven
• whisk

Directions

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.
4. 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.
5. Transfer to a baking sheet and keep warm in a 250°F oven while cooking remaining cakes.
6. Serve griddlecakes with warm syrup.