Jalapeno-Cornmeal Pancakes

Total Time:
40 min
30 min
10 min

4 servings

  • 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
  • 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.

  • Photograph by Andrew Mccaul

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