Ingredients

  • Syrup
  • 450 milliliters apple cider
  • ½ cup apple butter
  • 3 inch cinnamon stick
  • Griddlecakes
  • 125 grams plain flour
  • 70 grams cornmeal
  • 1 tablespoon sugar, caster
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • ⅛ teaspoon salt
  • 50 grams dried currants
  • 280 grams yogurt
  • 2 large eggs
  • 55 grams butter, unsalted melted

Directions

1. Make syrup: Boil syrup ingredients in a large saucepan until reduced to spoon coating consistency.
2. Griddlecakes: Magimix flour, cornmeal, sugar, baking powder and soda and salt, then add currants. Add yogurt and eggs with melted butter until just incorporated.
3. Heat a lightly greased skillet over moderately low heat until hot. Pour 1/4 cup of batter into skillet in batches 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/120*C/GM 1 oven while cooking remaining cakes.
4. Serve with warm syrup.

Notes
Notes:Original recipe serves 4.
Serving Ideas:Original serves 4.


Categories
Breakfast, ideas
Keywords
Breakfast ideas
MacGourmet downloadCornmeal & Currant Griddlecakes with Apple-Cinnamon Syrup. To import, drag image to your MacGourmet recipe box.