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
Prepare the toppings: Fry the bacon in a medium nonstick skillet until crisp.
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.
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 apricot-orange syrup.
Recipe by The Amiable Cooks at https://theamiablecooks.com/jalapeno-cornmeal-pancakes/