Fresh Corn Pancakes

By jenlin

Ingredients

• 1 cup fine yellow cornmeal, such as Quaker
• 1 /2 cup stone-ground cornmeal, such as Bob's Red Mill
• 1 /2 cup all-purpose flour
• 2 teaspoons sugar
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• Kosher salt
• 1 3/4 cups buttermilk, shaken
• 6 tablespoons (3/4 stick) unsalted butter, melted
• 2 extra-large eggs
• 1 /2 teaspoon Sriracha
• 3 cups fresh corn kernels (4 ears) (see Cook's Note)
• 3 tablespoons minced fresh chives, plus extra for serving
• 1 1/2 tablespoons seeded, minced jalapeno pepper
• 8 tablespoons (1 stick) clarified butter, for frying (see Cook's note)

Details

Adapted from foodnetwork.com

Preparation

Step 1

Preheat the oven to 250 degrees F. 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 tablespoon salt. In a medium bowl, whisk together the buttermilk, melted butter, eggs, and Sriracha. Stir in the corn, chives, and jalapeno pepper and mix into the dry ingredients with a rubber spatula until moistened. Don't overmix!

Heat 1 tablespoon of clarified butter in a large (12-inch) saute pan over medium heat until it sizzles. Drop 1/4-cup measures of 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 clarified butter to the pan, as needed. Sprinkle with salt and serve warm with a sprinkling of minced chives.