Jalapeno-Cornmeal Pancakes
 
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Author:
Difficulty: Easy
Serves: 4 servings
Ingredients
  • For the Toppings:
  • 8 strips thick-cut bacon
  • 1 12-ounce jar apricot preserves
  • ⅓ to ½ cup orange juice
  • 2 scallions, chopped
  • 1 jalapeno pepper, seeded and finely chopped
  • For the Pancakes:
  • ½ cup blue cornmeal
  • ½ cup all-purpose flour
  • 2 teaspoons baking powder
  • ½ 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, finely chopped
Instructions
  1. Prepare the toppings: Fry the bacon in a medium nonstick skillet until crisp.
  2. Meanwhile, make the syrup: Heat the preserves, ⅓ 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.
  3. 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.
  4. 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.
  5. Stack the pancakes on 4 plates. Top each stack with 2 strips of bacon and drizzle with the apricot-orange syrup.
Recipe by The Amiable Cooks at https://theamiablecooks.com/jalapeno-cornmeal-pancakes/