Jalapeno Cornmeal Pancakes

Jalapeno Cornmeal Pancakes
Adapted from foodnetwork.com
Jalapeno Cornmeal Pancakes

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Adapted from foodnetwork.com

Ingredients

  • For the Toppings:

  • 8

    strips thick-cut bacon

  • 1

    12-ounce jar orange marmalade

  • 1/3 to 1/2

    cup orange juice

  • 2

    scallions, chopped

  • 1

    jalapeno pepper, seeded and chopped

  • For the Pancakes:

  • 1/2

    cup blue cornmeal

  • 1/2

    cup all-purpose flour

  • 2

    teaspoons baking powder

  • 1/2

    teaspoon salt

  • 2

    tablespoons sugar

  • 1

    large egg

  • 1

    cup milk

  • 2

    tablespoons canola oil, plus more for the griddle

  • 2

    tablespoons finely diced seeded jalapeno pepper

  • 2

    tablespoons grated parmesan cheese

  • 2

    scallions, chopped

Directions

Prepare the toppings: Fry the bacon in a medium nonstick skillet until crisp. Meanwhile, make the syrup: Heat the marmalade, 1/3 cup orange juice, the scallions and jalapeno in a small saucepan over low heat. Add more orange juice 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 jalapeno, parmesan and scallions. Heat a griddle or large skillet over medium heat and lightly oil it. Ladle 2 to 3 tablespoons 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.

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