Jalapeno-Cornmeal Pancakes |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Start off with Mexican cornbread in this sweet-and-spicy breakfast with a double dose of jalapenos-in the batter and in the orange syrup. This dish can be made as hot as your tastebuds like (or not very hot) to suit your taste. Ingredients:
8 slices thick-cut bacon |
1 (12 ounce) jar orange marmalade |
1/3-1/2 cup orange juice |
2 scallions, chopped |
1 jalapeno pepper, seeded and chopped |
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 some more for the griddle |
2 tablespoons finely diced seeded jalapeno peppers |
2 tablespoons grated parmesan cheese |
2 scallions, chopped |
Directions:
1. 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 as small saucepan over low heat. Add more orange juice if the syrup is too thick. Keep warm.
2. 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.
3. 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.
4. Stack the pancakes on 4 plates. Top each stack with 2 strips of bacon and drizzle with the orange syrup.
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