Ingredients Jump to Instructions ↓

  1. 8 slices thick-cut bacon

  2. 1 (12 ounce) jar orange marmalade

  3. 1/3-1/2 cup orange juice

  4. 1 jalapeno pepper, seeded and chopped

  5. 1/2 cup blue cornmeal

  6. 1/2 cup all-purpose flour

  7. 2 teaspoons baking powder

  8. 1/2 teaspoon salt

  9. 2 tablespoons sugar

  10. 1 large egg

  11. 1 cup milk

  12. 2 tablespoons canola oil , plus some more for the griddle

  13. 2 tablespoons finely diced seeded jalapeno peppers

  14. 2 tablespoons grated parmesan cheese

  15. 2 scallions , chopped

Instructions Jump to Ingredients ↑

  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.


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