Chorizo-Olive Griddle Cakes With Chile Butter

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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

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