Step 1: Buttermilk Pancake Batter
2/3c Buttermilk (a bit more than I usually use for these pancakes)
Stir dry ingredients together before adding the buttermilk. Mix until completely combined and then set aside.
Step 2: Gutting the Peppers
Cut the jalapeño from stem to tip, only cutting through the first layer of the pepper (Picture 1).
Make a small incision below the stem, perpendicular to the first (Picture 2).
Carefully open the side of the pepper enough to use a small paring knife to cut out the membrane and remove the seeds (Picture 3). Remove as much of the membrane and seeds as possible.
Parboil the cut peppers in boiling water for about 3 minutes, until they soften slightly. Remove and immediately place in a bowl of ice water.
Once the peppers are cooled, blot them dry with a paper towel and set aside.