Ingredients

• 2 cups apple juice
• 1/2 cup apple jelly
• 3-inch long 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
• Heaping 1/3 cup dried cherries
• 1 1/4 cups plain yogurt
• 2 large eggs
• 1/2 stick unsalted butter, melted

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Instructions

1. Make syrup: Boil syrup ingredients in a large saucepan until reduced to 3/4 cup. Set the syrup aside.
2. 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.
3. 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 F oven while cooking remaining cakes.
4. Serve griddlecakes with warm syrup.