Chorizo-Olive Griddle Cakes with Chile Butter

• 4 ounces dry chorizo, thinly sliced
• 1 1/2 cups all-purpose flour
• 1 cup stone-ground cornmeal
• 1 tablespoon baking powder
• 1 1/2 teaspoons sugar
• Kosher salt
• 1 1/2 sticks unsalted butter, softened, plus more for brushing
• 1/2 cup chopped pitted green olives (2 ounces)
• 3/4 cup plus 2 tablespoons milk
• 1 large egg, beaten
• 1 1/2 tablespoons sambal oelek or other Asian chile sauce

1. Preheat the oven to 250.
2. In a medium skillet, cook the chorizo over moderate heat until browned and the fat is rendered, about 5 minutes.
3. Using a slotted spoon, transfer the chorizo to a mini food processor and pulse until chopped (you can also chop the chorizo by hand).
4. In a large bowl, stir the flour with the cornmeal, baking powder, sugar and 1 teaspoon of salt.
5. Add 6 tablespoons of the butter and stir until blended.
6. Stir in the olives and chorizo.
7. Make a well in the center and add the milk and egg.
8. Stir until evenly moistened.
9. Heat a large nonstick griddle or 2 nonstick skillets and brush lightly with butter.
10. Form 2-tablespoon-size balls of dough and place half of them on the griddle.
11. Using a lightly oiled spatula, press the dough into 3-inch rounds.
12. Cook over moderately low heat, turning once, until golden on both sides and cooked through, about 7 minutes.
13. Transfer the cakes to a baking sheet and keep warm in the oven.
14. Repeat with the remaining dough, brushing the griddle with butter if necessary.
15. In a small bowl, stir the remaining 6 tablespoons of butter with the sambal oelek and a pinch of salt.
16. Serve the cakes with the butter.

chorizo, flour, stoneground cornmeal, baking powder, sugar, kosher salt, butter, green olives, milk, egg, sambal oelek

Taken from www.foodandwine.com/recipes/chorizo-olive-griddle-cakes-chile-butter (may not work)