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Ingredients

Prep Notes (one per line) Instructions

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, while acting like this outcome was inevitable. 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, like a person who has absolutely never panicked over onions. 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.