Jalapeño peppers and Sriracha bring the heat to Ina's Fresh Corn Pancakes!Subscribe to #discoveryplus to stream more of #BarefootContessa: http://discoverypl.us/2NeKVgdGet the recipe ▶ https://foodtv.com/3JlSnzaSubscribe to Food Network ▶ http://foodtv.com/YouTubeIna throws open the doors of her Hamptons home for delicious food, dazzling entertaining ideas and good fun on Barefoot Contessa.Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!Fresh Corn PancakesRECIPE COURTESY OF INA GARTENLevel: EasyTotal: 45 minActive: 45 minYield: 20 to 22 pancakesIngredients1 cup fine yellow cornmeal, such as Quaker1/2 cup stone-ground cornmeal, such as Bob's Red Mill1/2 cup all-purpose flour2 teaspoons sugar2 teaspoons baking powder1 teaspoon baking sodaKosher salt1 3/4 cups buttermilk, shaken6 tablespoons (3/4 stick) unsalted butter, melted2 extra-large eggs1/2 teaspoon Sriracha3 cups fresh corn kernels (4 ears) (see Cook's Note)3 tablespoons minced fresh chives, plus extra for serving1 1/2 tablespoons seeded, minced jalapeño pepper8 tablespoons (1 stick) clarified butter, for frying (see Cook's note)DirectionsPreheat 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.Cook’s NoteIf 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.Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.▶ FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp▶ WEBSITE: https://www.foodnetwork.com▶ FULL EPISODES: https://watch.foodnetwork.com▶ FACEBOOK: https://www.facebook.com/FoodNetwork▶ INSTAGRAM: https://www.instagram.com/FoodNetwork▶ TWITTER: https://twitter.com/FoodNetwork#InaGarten #BarefootContessa #FoodNetwork #FreshCornPancakesIna Garten's Fresh Corn Pancakes | Barefoot Contessa | Food Networkhttps://www.youtube.com/watch?v=nmSnuRWJpv0