Jalapeno Cornmeal Pancakes

By á-47

Ingredients

• FOR THE TOPPINGS:
• 8 strips thick-cut bacon
• 1 12 oz. jar orange marmalade
• 1/3 to 1/2 cup orange juice
• 2 green onions, chopped
• 1 jalapeno pepper, seeded and chopped
• FOR THE PANCAKES:
• 1/2 cup blue cornmeal
• 1/2 cup flour
• 2 tea. baking powder
• 1/2 tea. salt
• 2 Tbsp sugar
• 1 egg
• 1 cup milk
• 2 Tbsp. canola oil, plus more for the griddle
• 2 Tbsp. finely diced seeded jalapeno pepper
• 2 Tbsp. grated parmesan cheese
• 2 green onions, chopped

Preparation

Step 1

Prepare the toppings: fry the bacon until crisp. Meanwhile, make the syrup: heat the marmalade, 1/3 cup orange juice, the green onions and jalapeno in a small saucepan over low heat. Add more oj if the syrup is too thick. Keep warm.

Prepare the pancakes: whisk the cornmeal, flour, baking powder, salt and sugar in a large bowl. Stir in the egg, milk and canola oil until just combined (the batter will be thin). Fold in the diced jaapeno, parmesan and green onions.

Heat a griddle or large skillet over medium heat and lightly oil it. Ladle 2-3 Tbsps. batter onto the griddle for each pancake; cook until the tops are bubbly, then flip and cook until golden on the bottom.

Stack the pancakes on 4 plates. Top each stack with 2 strips of bacon and drizzle with the orange syrup.