Whisk the cornmeal, flour, baking powder, salt, and sugar in a large bowl.
Stir in egg, milk, and canola oil until just combined. Batter will be thin. Fold in jalapeño, parmesan, and scallions.
Heat a griddle or large skillet and spray or brush it lightly with oil. Ladle about 3 tablespoons onto the griddle for each pancake.
Cook until the tops of the pancakes are bubbly and then flip them and cook until golden brown. Continue with all of the batter.
Serve in stacks and top with crispy bacon and warm orange marmalade syrup.