Cornmeal Griddlecakes With Syrup

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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 Stonyfield Lowfat Plain Yogurt

2 large eggs

1/2 stick unsalted butter, melted

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