Jalapeno-cornmeal Pancakes

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 8 slices thick-cut bacon
• 1 (12 ounce) jar orange marmalade
• 1/3-1/2 cup orange juice
• 2 scallions, chopped
• 1 jalapeno pepper, seeded and chopped
• 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 some more for the griddle
• 2 tablespoons finely diced seeded jalapeno peppers
• 2 tablespoons grated parmesan cheese
• 2 scallions, chopped

Recipe

• 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 as small saucepan over low heat. add more orange juice if the syrup is too thick. keep warm.
• 2 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.
• 3 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.
• 4 stack the pancakes on 4 plates. top each stack with 2 strips of bacon and drizzle with the orange syrup.