Jalapeño Cornmeal Pancakes
These Jalapeño Cornmeal Pancakes are made with blue cornmeal and topped with crispy bacon and orange marmalade syrup. With a little bit of spice and a little bit of sweetness, blue jalapeño pancakes make the ideal breakfast or dinner.
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Makes: 4 people
Ingredients
Orange Marmalade Syrup
- 12 oz. jar orange marmalade
- ⅓-1/2 cup orange juice
- 2 scallions, chopped
- 1 jalapeño pepper, seeded and chopped
Pancakes
- ½ cup blue cornmeal
- ½ cup all-purpose flour
- 2 tsp baking powder
- ½ tsp salt
- 2 Tbsp granulated sugar
- 1 large egg
- 1 cup milk
- 1 Tbsp canola oil, plus more for griddle
- 2 Tbsp chopped jalapeño peppers
- 2 Tbsp grated parmesan cheese
- 2 scallions, chopped
- 8 strips thick-cut bacon, cooked crispy (for topping)
Instructions
Orange Marmalade Syrup
- Heat marmalade, ⅓ cup orange juice, scallions, and jalapeño in a small saucepan over low heat. If you want to thin out the syrup, you can add more orange juice. Otherwise, leave it as is, keeping warm while you prepare the pancakes.
Pancakes
- 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.
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