Jalapeno Cornmeal Pancakes
By forgetid
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
Details
Servings 4
Adapted from foodnetwork.com
Preparation
Step 1
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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