Melt butter in a saucepan over medium heat. Add buttermilk and cornmeal, whisking until thickened, 3 to 5 minutes. Remove from heat and let cool 10 minutes. In a large bowl, whisk together flour through salt. Whisk eggs into cooled cornmeal mixture, then fold in flour mixture with spatula until fully combined.
Heat an electric skillet to 325 F (or a large skillet over medium heat) and coat lightly with cooking spray. Spoon about 2 tablespoons of batter into skillet and spread it a bit with the back of a spoon. Repeat, cooking a few at a time, about 90 seconds per side. Meanwhile, heat up the pulled pork so it's ready when the pancakes are finished. Using tongs, plate pancakes, then top with pulled pork and sprinkle with chives, if desired.
*This recipe makes about 36 miniature pancakes, serving 12 as an appetizer or six as a main course.
Per main-course serving: 620 calories, 31 grams fat (13 grams saturated fat), 49 grams total carbohydrates, 183 milligrams cholesterol, 1,367 milligrams sodium, 2 grams fiber, 33 grams protein.
