22 pancakes
SIDE
Ina Garten Cooking for Jeffrey (p.150)
Fine yellow cornmeal - 1 cup
Stone-ground cornmeal - 1⁄2 cup
All-purpose flour - 1⁄2 cup
Sugar - 2 tsp
Baking powder - 2 tsp
Baking soda - 1 tsp
Sriracha - 1⁄2 tsp
Buttermilk - 1 3⁄4 cups
Unsalted butter - 6 tbl
Eggs - 2
Corn - 4 ears
Chives - 3 tbl
Frying oil - 8 tbl
Buttermilk - shake well
Chives - mince
Jalapeno - seed and mince
Butter - melted
Corn - cook through in boiling water
Preheat the oven to 250 degrees. Line two sheet pans with parchment paper.
In a large bowl, stir together the fine and stone-ground cornmeals, the flour, sugar, baking powder, baking soda, and 1 tbl salt. In a medium bowl, whisk together the buttermilk, melted butter, eggs and Sriracha. Stir in the cooked corn, chives and jalapeno pepper and mix into the dry ingredients with a rubber spatula until moistened. Do not overmix.
Heat 1 tbl of the frying oil in a large saute pan or cast iron pan over medium heat until it sizzles. Drop 1⁄4-cup measures of the batter into the pan without crowding them. Press each pancake very lightly with a small metal spatula. Cook for 2 minutes, turn and cook for 1 1⁄2 minutes until both sides are browned and the center of the pancake is firm. Place the pancakes on the prepared sheet pans and keep them warm in the oven while you cook the rest of the batter. Continue making the pancakes adding more frying oil to the pan as needed. Sprinkle with salt and serve warm with a sprinkling of minced chives.