Set the steel blade in a food processor.

Add the chives, cover the machine, and process the chives with on/off bursts for 30 seconds or until the chives are minced.

Remove 1 tablespoon of the chives and set aside.

Add the corn kernels and bell pepper to the remaining chives in the food processor.

Cover the machine and process the vegetables with on/off bursts for 30 seconds or until the vegetables are minced.

Scrape down the bowl.

Add the eggs, milk, flour, baking powder, and 1/2 teaspoon of the salt.

Cover the machine and process the batter with on/off turns for 30 seconds.

Scrape down the bowl.

Don’t over process or the batter will be tough.

Spoon the batter into another bowl.

Wipe the bowl of the food processor clean with a damp paper towel.

Melt 1 tablespoon of the butter in a large nonstick sauté pan.

Drop the batter by 1/4-cup measures onto the skillet to form pancakes.

Do not crowd, but cook the pancakes in batches.

Cook the pancakes on medium high heat for 4 minutes on the first side and 3 to 4 minutes on the second side, or until the pancakes are firm and golden.

Add the remaining butter when necessary and cook the rest of the batter.

Make the mango relish while the pancakes cook.

Add the mango, the reserved 1 tablespoon of chives, and chile.

Cover the machine and process with on/off turns for 30 seconds or until the mango is finely chopped.

Remove the relish and spoon into a serving bowl.

Stir in the honey and add the remaining 1/4 teaspoon of salt.