Jalapeno-Cornmeal Pancakes

Serves: 2

Mohammad Wiegand

1 January 1970

Based on User reviews:

46

Spice

44

Sweetness

54

Sourness

36

mins

Prep time (avg)

6

Difficulty

Ingredients:

8

Bacons (strips thick-cut)

1

Orange Marmalade (12-ounce jar)

1 cup

Orange Juice

2

Scallions (chopped)

1 cup

All-Purpose Flour

2 tsps

Baking Powder

1 tsp

Salt

2 tbsps

Sugar

1 large

Egg

1 cup

Milk

2 tbsps

Canola Oil (plus more for the griddle)

2 tbsps

Grated Parmesan Cheese

Directions:

1

Prepare the toppings: Fry the bacon in a medium nonstick skillet until crisp

2

Meanwhile, make the syrup: Heat the marmalade, 1/3 cup orange juice, the scallions and jalapeno in a small saucepan over low heat

3

Add more orange juice if the syrup is too thick

4

Keep warm

5

Prepare the pancakes: Whisk the cornmeal, flour, baking powder, salt and sugar in a large bowl

6

Stir in the egg, milk and canola oil until just combined

7

(The batter will be thin

8

) Fold in the diced jalapeno, parmesan and scallions

9

Heat a griddle or large skillet over medium heat and lightly oil it

10

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

11

Stack the pancakes on 4 plates

12

Top each stack with 2 strips of bacon and drizzle with the orange syrup

13

Photograph by Andrew Mccaul Prepare the toppings: Fry the bacon in a medium nonstick skillet until crisp

14

Meanwhile, make the syrup: Heat the marmalade, 1/3 cup orange juice, the scallions and jalapeno in a small saucepan over low heat

15

Add more orange juice if the syrup is too thick

16

Keep warm

17

Prepare the pancakes: Whisk the cornmeal, flour, baking powder, salt and sugar in a large bowl

18

Stir in the egg, milk and canola oil until just combined

19

(The batter will be thin

20

) Fold in the diced jalapeno, parmesan and scallions

21

Heat a griddle or large skillet over medium heat and lightly oil it

22

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

23

Stack the pancakes on 4 plates

24

Top each stack with 2 strips of bacon and drizzle with the orange syrup

25

Photograph by Andrew Mccaul