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.