Ingredients
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
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Crank sifter aerates flour — lighter cakes, even cocoa dusting
One-handed flour dusting — even coating on work surface and dough
Aluminum-free baking powder — no metallic taste in baked goods
Fine yellow cornmeal — cornbread, muffins, dusting, breading
Powdered cream for shelf-stable cooking — sauces, baking, camping
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boil syrup ingredients in a large saucepan until reduced to 3/4 cup. 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. heat a lightly greased large nonstick 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 250f oven while cooking remaining cakes. serve griddlecakes with warm syrup.