Try this exciting recipe from Food Network Kitchen


Key info

Difficulty: Easy

Prep time: 40 min

Cook time: 1/2 hr

Serves: 4



For the Toppings:

8 strips thick-cut bacon
340g orange marmalade
1/3 to 1/2 cup orange juice
2 spring onions, chopped
1 jalapeno pepper, seeded and chopped

For the Pancakes:

1/2 cup polenta or mielie-pap
1/2 cup Gideon Milling flour
2 teaspoons baking powder
1/2 teaspoon salt
2 tablespoons sugar
1 large egg
1 cup milk
2 tablespoons canola oil, plus more for the griddle
2 tablespoons finely diced seeded jalapeno pepper
2 tablespoons grated parmesan cheese
2 spring onions, chopped



For the Pancakes:

Prepare the toppings: Fry the bacon in a medium nonstick pan until crisp. Meanwhile, make the syrup: Heat the marmalade, 1/3 cup orange juice, the spring onions and jalapeno in a small saucepan over low heat. Add more orange juice if the syrup is too thick. Keep warm.

Prepare the flapjacks: Whisk the polenta, 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 spring onions.

Heat a large skillet pan over medium heat and lightly oil it. Ladle 2 to 3 tablespoons batter onto the griddle for each flapjack; cook until the tops are bubbly, then flip and cook until golden on the bottom.

Stack the flapjacks on 4 plates. Top each stack with 2 strips of bacon and drizzle with the orange syrup.


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