Fresh corn pancakes are a delicious twist on traditional pancakes, fried to golden perfection with a sweet and savoury flavour.
Preheat the oven to 250ºF. Line two sheet pans with parchment paper.
If your corn is starchy rather than tender, blanch the kernels in boiling water for 3 minutes and drain well before adding to the batter. To make clarified butter, melt butter and pour it into a small measuring cup. When the milk solids settle, pour off the clear golden liquid and discard the rest.
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 ¼ 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 ½ 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.