Cornmeal and Currant Griddlecakes with Apple-Cinnamon Syrup

• 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

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.
3. Stir together yogurt and eggs with a fork in another bowl and stir into flour mixture with melted butter just until incorporated.
4. Heat a lightly greased large nonstick skillet over moderately low heat until hot.
5. 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.
6. Turn and cook 1 minute more, or until golden.
7. Transfer to a baking sheet and keep warm in a 250F oven while cooking remaining cakes.
8. Serve griddlecakes with warm syrup.

apple juice, apple jelly, cinnamon, flour, cornmeal, sugar, baking powder, baking soda, salt, currants, plain yogurt, eggs, unsalted butter

Taken from www.epicurious.com/recipes/food/views/cornmeal-and-currant-griddlecakes-with-apple-cinnamon-syrup-102945 (may not work)