Step 1

In a small bowl, whisk together the flour, baking powder, sugar, 1 teaspoon salt and ¼ teaspoon pepper. In a large bowl, whisk the eggs, then stir in the corn, buttermilk, scallions and chipotle chili and adobo sauce. Add the dry ingredients and fold until just combined.

Step 2

In a 12-inch nonstick skillet over medium, heat 2 tablespoons of oil until shimmering. Using a ⅓-cup measuring cup, drop 3 portions of batter, evenly spaced, into the skillet. Use the back of a spoon to spread into 3½- to 4-inch pancakes, then cook until the pancakes are golden brown on the bottoms, 2 to 3 minutes. Using a metal spatula, flip the pancakes and cook until the second sides are golden brown, 2 to 3 minutes; transfer to a wire rack. Wipe out the skillet and heat 2 tablespoons of the remaining oil until shimmering. Cook the remaining batter in the same way, wiping out and adding 2 tablespoons oil to the skillet after each batch.

Step 3

Chopped pickled peppers