Herbed Cornbread Pancakes

If using poblanos, preheat broiler to high. Place poblanos on a baking sheet and broil, turning occasionally, until charred, about 10 minutes. Transfer to a cutting board and set aside until cool enough to handle. Peel, seed and chop the peppers.

Whisk cornmeal, corn flour, sugar, baking powder, baking soda and salt in a large bowl. Whisk egg, buttermilk and butter in a medium bowl. Add the wet ingredients to the dry ingredients and whisk to combine. Stir in herbs and the peppers (or green chiles).

Heat a large nonstick skillet or griddle over medium heat. Coat the pan with cooking spray. Add batter, using 1/4 cup per pancake, and cook until the edges start to dry, 2 to 3 minutes. Flip and cook until cooked through, 2 to 3 minutes more. Repeat with the remaining batter.