Jalapeno-Cornmeal Pancakes

• 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

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.

toppings, bacon, orange marmalade, orange juice, scallions, pepper, blue cornmeal, allpurpose, baking powder, salt, sugar, egg, milk, canola oil, peppers, parmesan cheese, scallions

Taken from www.food.com/recipe/jalapeno-cornmeal-pancakes-420565 (may not work)