Cornmeal And Cherry Griddlecakes With Apple-Cinnamon Syrup Recipe - Cooking Index
Cornmeal And Cherry Griddlecakes With Apple-Cinnamon Syrup Recipe - Cooking Index
| For Syrup | ||
| 2 cups | Apple juice | |
| 1/2 cup | Apple jelly | |
| 1 | Cinnamon stick - (3" long) | |
| 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 | |
| 1/3 cup | Dried cherries - (heaping) | |
| 1 1/4 cups | Plain yogurt | |
| 2 cups | Eggs (large) | |
| 1/2 x | Unsalted butter - melted |
Make syrup: Boil syrup ingredients in a large saucepan until reduced to 3/4 cup. Set the syrup aside.
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.
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 oven while cooking remaining cakes.
Serve griddlecakes with warm syrup.
This recipe yields 4 servings.
Source:
SARA'S SECRETS with Sara Moulton - (Show # SS-1C12) - from the TV FOOD NETWORK
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