2 poblano peppers
1 ½ cups yellow corn flour
1 ¾ teaspoons baking powder
½ teaspoon salt
¼ teaspoon chili powder
4 tablespoons clarified butter, plus more for cooking
2 tablespoons honey
1 cup buttermilk
4 ounces pimento cheese spread
Sour cream, optional
2 tablespoons chopped parsley, optional
Over an open flame, roast the poblano pepper on all sides until skin is black, rotating frequently. Transfer the pepper to a zip lock bag and seal for 2 minutes. Run the pepper under cold water and gently rub the pepper to remove the outer skin. Remove the seeds and finely chop.
In a mixing bowl, whisk together the cornflour, baking powder, salt, and chili powder. Whisk in the butter, honey, buttermilk, and eggs. Fold in the poblano pepper and pimento cheese.
Heat 1 tablespoon clarified butter in a cast-iron skillet over medium heat. Drop ¼ cup batter into the pan and cook cakes until browned on the bottom and bubble around the edges. Using a spatula, flip the corn cakes and cook until golden brown, about 1 more minute. Garnish with sour cream, parsley, clarified butter, and honey. Serve. Cook with soul. Eat with pleasure.