Notes:

• Use a fine grade of cornmeal (not the coarser polenta) for best results.
• For a milder flavor, remove and discard the jalapeño seeds. (Wash your hands after handling these or any other hot peppers.) You can also substitute canned green chiles.
• To keep the pancakes warm, transfer them to a rack on a baking tray, and place the tray in a 200°F oven until serving time. (The rack keeps them crisp.)

1. Place a small skillet over medium heat. After about a minute, add the olive oil, and swirl to coat the pan. Add the bell pepper, jalapeño, and corn, and sauté over medium heat for about 10 minutes. Remove from heat, stir in the scallions, and set aside.
2. Combine the dry ingredients in a medium-sized bowl.
3. Measure 1 cup buttermilk into a 2-cup liquid measure. Add the eggs, and beat gently with a fork or a small whisk until smooth.
4. Pour the buttermilk mixture and the sautéed vegetables from Step 1 (scraping the pan to include all the olive oil) into the dry ingredients. Using a spoon or a rubber spatula, stir from the bottom of the bowl until the dry ingredients are all moistened. Don't overmix; a few small lumps are okay.
5. Place a large skillet or griddle over medium heat. After a few minutes, spray lightly with nonstick spray, and if you'd like, melt in a little butter. When the cooking surface is hot enough to sizzle a bread crumb, use a 1/4-cup measure with a handle to scoop batter onto the hot pan, and fry for about 2 to 3 minutes on each side, or until golden.
6. Serve hot or warm, topped with a dab or sour cream and/or a few torn cilantro leaves, and with some salsa on the side.