Recipe courtesy of Bonnie Stoilkovich

Jalapeno-Cornmeal Pancakes

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  • Level: Easy
  • Total: 40 min
  • Prep: 30 min
  • Cook: 10 min
  • Yield: 4 servings
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Ingredients

For the Toppings:

For the Toppings:

For the Pancakes:

For the Pancakes:

Directions

  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.
  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.

For the Pancakes:

  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.
  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.
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