Cornmeal Pancakes With Chevre & Red Pepper Sauce

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The Pancakes

1 cup yellow cornmeal

1/2 teaspoon baking soda

1 teaspoon salt

1 egg, lightly beaten

1 1/4 cups buttermilk

1/4 cup chopped cilantro leaves

3 tablespoons canola oil

Sauce and Garnish

2 red bell peppers, roasted and peeled

1 cup creme fraiche

Salt and freshly ground pepper to taste

8 ounces fresh white goat cheese, cut into 1/2-inch rounds

1 cup fresh corn kernels, cooked (about 2 ears)

1 tablespoon minced flat-leaf parsley

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