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