Jalapeno-Cornmeal Pancakes - cooking recipe

Ingredients

For the toppings
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
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 some more for the griddle
2 tablespoons finely diced seeded jalapeno peppers
2 tablespoons grated parmesan cheese
2 scallions, chopped

Preparation

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.
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.