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1
In a small bowl, whisk the flour with the cornmeal, 1/2 teaspoon salt, 1/4 teaspoon pepper and the baking powder.
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2
In a food processor, coarsely chop the corn kernels.
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3
With the machine on, add 3 of the eggs and the egg yolk, one at a time, and process until incorporated.
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4
Add the melted butter, basil, scallions and the flour mixture and process just until combined.
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5
Scrape the batter into a bowl.
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6
Put the onion in a small strainer and rinse under cold water for several seconds.
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7
Pat dry and transfer to a small bowl.
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8
Stir in the 1/2 cup of creme fraiche and the lemon juice and season with salt and pepper.
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9
Bring a medium saucepan of water to a boil.
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10
Add the vinegar.
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11
Crack the 4 remaining eggs into the water and poach until the whites are firm and the yolks are runny, about 4 minutes.
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12
Remove the eggs with a slotted spoon and keep warm in a bowl of hot water.
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13
Heat a cast-iron skillet.
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14
Pour in a thin film of oil and heat until shimmering.
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15
Drop heaping tablespoons of the batter in the skillet and cook over moderate heat until bubbles form on the surface.
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16
Flip the pancakes and cook for about 1 more minute.
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17
Transfer the pancakes to a baking sheet and keep warm in a low oven.
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18
Repeat with the remaining batter.
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19
Arrange 3 pancakes on each plate.
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20
Top with the poached eggs and a dollop of creme fraiche.
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21
Sprinkle with the chives and serve at once.
