Pimento Poblano Corn Cakes

Ingredients   
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 
3 eggs 
4 ounces pimento cheese spread 
Sour cream, optional 
2 tablespoons chopped parsley, optional 

Directions 
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.