In a large bowl sift dry ingredients together

In a separate bowl mix together wet ingredients including chopped jalapenos and cheese but not the 1/4 cup of additional cheese and fresh jalapenos.

Quickly add the wet mix to the dry and stir until the batter is almost smooth. It will be very thick.

Heat oven to 425* and let the batter rest while oven heats up.

Grease a large cast iron skillet with the 1/4 stick of butter. I drop the butter in my skillet and heat the pan up in the oven until the butter just starts to sizzle. You don't have to heat pan and skillet but it's how I make mine.

Remove buttered pan from oven if using my heated pan w/butter, with an oven mitt of course. Scrape the batter into the sizzling buttered skillet and smooth the top.