Bobby Flay's Johnnycakes with Ricotta, Tomatoes and Chiles

Ingredients

• 2 cups white wine vinegar
• 1/2 cup sugar
• 6 Fresno chiles, thinly sliced
• 1/2 pound fresh ricotta or best quality grocery store brand
• 1 pinch salt
• 1 pinch freshly ground black pepper
• 1 pint multi-colored cherry tomatoes (heirloom if available)
• 1 shallot, thinly sliced
• 1 teaspoon finely grated lemon zest
• 1 splash fresh lemon juice
• 8 large basil leaves, thinly sliced
• Extra virgin olive oil
• Salt and freshly ground black pepper
• 1 cup all-purpose flour
• 1/2 cup, plus 1 tablespoon fine yellow or white cornmeal
• 2 tablespoons granulated sugar
• 2 teaspoons kosher salt
• 1 tablespoon baking powder
• 2 large eggs, separated
• 3/4 cup whole milk
• 6 tablespoons unsalted butter, melted and cooled, divided
• Chives, thinly sliced, for garnish