I love the unusual combination of flavorings in this dish. The tastes of the
cinnamon and ginger really come through, and the bittersweet mixture of lemon
and honey, with a sprinkling of currants, adds a perfect finish. Serve this over
whole-grain couscous to complement the Middle Eastern flavors. Add spinach or
Swiss chard to complete the meal.
Cornmeal Currant Griddle Cakes with Apple Cinnamon
2015-10-27 18:48:12
Cornmeal and currants
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Ingredients
Syrup
- 2 cups (500 ml) apple juice
- 1/2 cup (125 ml) apple jelly
- 3″ (7 1/2 cm) cinnamon stick
Griddle Cakes
- 1 cup (250 ml) flour
- 1/2 cup (125 ml) cornmeal
- 3 Tbsp. (45 ml) sugar
- 2 tsp. (10 ml) baking powder
- 1 tsp. (5 ml) baking soda
- pinch of salt
- 1/3 cup (75 ml) currants
- 1 1/4 cups (310 ml) plain yogurt
- 2 large eggs
- 1/4 cup (60 ml) melted butter
Instructions
Syrup
- Put syrup ingredients in a medium size saucepan and gently boil over medium-high heat for 20 minutes(watch carefully last 5 minutes). Reduce to 1 cup (250 ml).
Instructions
Syrup
- Put syrup ingredients in a medium size saucepan and gently boil over medium-high heat for 20 minutes(watch carefully last 5 minutes). Reduce to 1 cup (250 ml).
Griddle Cakes
- In a large bowl combine flour, cornmeal, sugar, baking powder, baking soda and salt. Stir currants into flour mixture. Mix yogurt and eggs together in a small bowl and stir into flour mixture. (This is a very thick batter.) Stir in butter. Heat a lightly greased frying pan or griddle over low heat until hot. Spoon batter in batches forming 1 1/2″ (8 1/2 cm) cakes. Cook about 3 minutes on one side or until bubbles form and bottom is golden. Turn and cook other side until golden. Keep warm while cooking remaining cakes. Serve with warm syrup.
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