Jalapeno-Cornmeal Pancakes with Marmalade & Scallion Bacon


For the Toppings:
8 strips thick-cut bacon
1 12-ounce jar orange marmalade
1/3 to 1/2 cup orange juice
2 scallions, chopped
1 jalapeno pepper, seeded and chopped

For the Pancakes:
1/2 cup blue cornmeal
1/2 cup all-purpose flour
2 teaspoons baking powder
1/2 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, chopped


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 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 orange syrup.

Recipe shared from: http://www.foodnetwork.com/recipes/jalapeno-cornmeal-pancakes-recipe/index.html