Jalapeno-Cornmeal Pancakes

READY IN: 40mins
Recipe by Crafty Lady 13

Fiery flapjacks won the Food Network's chile pepper-themed contest. 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.

Top Review by French Tart

I made these for my parents on a recent trip back to the UK, hence me being late to review, sorry! They are veggies, so I served them with marmalade and fresh fruit, they LOVED them thanks crafty darlink! Made for Recipe Swap in OZ/NZ forum.

Ingredients Nutrition

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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