Grainy Corn and Cheddar Pancakes with Scallions & Chile Butter

MAKES 4 LARGE PANCAKES; SERVES 2-4

Any melty, flavorful cheese works great in this recipe. As for grains, go for the most toothsome ones, like wild rice, kamut, or wheat berries. If you have barley or farro on hand, all good, just undercook them a bit, so as to retain their texture throughout the pancakes. Pro tip–cook the grains the night before and keep them in the fridge so you can whip these up more quickly.

If you can’t find Calabrian chiles pre-chopped, buy them whole and chop them yourself, being sure to include some of the oil they’re packed in.