Slice off the end of the leek and slice in half lengthwise. Wash well, and slice each half in half again, lengthwise. Line the 4 sections up and slice them thinly across the 'grain'. You should have 1 cup of sliced leeks, maybe a little more.
Finely chop the Anaheim pepper. You should have about ¼ cup when done. Mince the shallot. Shuck the corn and slice off the corn kernels. There are at least a couple ways of doing this, most of which result in little wayward corn kernels bouncing to freedom. Either stand the ear in a bowl and slice into the bowl, or lay the ear down on a cutting board, and slice down on each side into the board, turning the cob as needed. You should have about 1 cups of corn kernels when done.
Add a little olive oil to a saute pan. When hot, add the leek, Anaheim pepper and shallot. Just as they become soft, add the shrimp. Saute for 1 minute, and add the corn and water. Cook another 2 minutes.
Using a slotted spoon, remove the veggies and shrimp and set aside to cool.
Whisk together the buttermilk, melted butter, egg and cheddar cheese in a medium-sized bowl.
Combine the flour, cornmeal, salt, sugar, and ground spices in a small bowl and set aside.
Add the vegetable / shrimp mixture to the buttermilk mixture. Fold in the flour mixture, stirring as little as possible, until it has been completely incorporated, and you have a batter. It will be a runny batter.
Melt a little butter on a non-stick griddle over medium heat. Spoon a little batter onto the griddle. Do not flip until the top begins to look a little dry. These griddle cakes are tender and won't flip well until then. It should take about 2 - 3 minutes on the first side, about 30 - 45 seconds on the second side. Remove and repeat until all the batter is used up.
Top with Roasted Red Pepper Butter.
