We don’t tend to eat many savory pancakes here in the U.S., but many other countries like Malaysia (roti jala), Korea (jeon), Sweden (raggmunk) and India (dosa) do. It’s pretty breathtaking when the pancakes are a vivid color…. like blue, perhaps? These Jalapeno-Cornmeal Pancakes are unique in both appearance and flavor – qualities that always attract us – and are things you might spy on the menu of a fancy breakfast joint. The layers of textures, flavors and colors here are stunning, and we love the heat the jalapeno imparts and the sweetness of the fruity syrup. If you are a fan of savory/sweet combinations for breakfast, give this vibrant stack of griddle cakes a go.
Tip (unsponsored): Blue cornmeal isn’t the most widely-available ingredient, but you can usually find it at “higher-end” grocery stores, such as A.J.’s. If all else fails, just order it from Amazon – 24 oz. of Bob’s Red Mill is $9.67 with Prime and it’s a beautiful ingredient to have in your pantry if you cook with cornmeal somewhat often. Also, this recipe calls for orange marmalade to make the syrup. We suggest using apricot preserves to avoid that bitter flavor that cooked citrus rind can lend.
What is it about purple and green that is so brilliant? Make sure your jalapeno and green onions are chopped very finely so you don’t end up with unpleasant chunks in each bite.
Let your kids help you dump and whisk ingredients. As you prepare and enjoy these pancakes with those you love, teach them a few things about some of the ingredients:
- The antioxidants in blue corn meal may help fight inflammation.
- Scallions help keep your blood from forming clots.
- Jalapenos contain capsaicin, which may help keep you from having headaches.
Because these pancakes have a Southwest flare, let’s learn a few things about Texas:
- A whopping seventy percent of Texans live within 200 miles of Austin.
- On the other side of the spectrum is Loving, TX, which is one of the least (if not the least) populated counties in the U.S.
- About eighty percent of Texas is farmland.
Adapted slightly from: Jalapeno-Cornmeal Pancakes
- 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
- 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.
