Okra Pancakes with Crème Fraîche
Yields: Makes 12-13
These okra-studded pancakes are just waiting to be topped with a dollop of crème fraîche or a pat of good butter.
  • 2 cups fine yellow cornmeal
  • 2½ teaspoons Creole seasoning*
  • 2 teaspoons baking powder
  • 1½ cups whole milk
  • 1 large egg
  • ½ pound fresh okra pods, trimmed and cut crosswise into ⅛-inch-thick rounds (2 cups)
  • 1 (4-ounce) jar diced pimientos, drained
  • 2 tablespoons chopped fresh chives
  • 2 cloves garlic, grated
  • Vegetable oil, for frying
  • Crème fraîche, to serve
  • Garnish: chopped fresh chives
  1. Line a baking sheet with paper towels.
  2. In a large bowl, whisk together cornmeal, Creole seasoning, and baking powder. In a medium bowl, whisk together milk and egg. Add milk mixture to cornmeal mixture, whisking just until combined. Add okra, pimientos, chives, and garlic, stirring just until combined.
  3. In a 12-inch cast-iron skillet, pour enough oil to coat bottom of pan, and heat over medium heat. Using a ¼-cup spring-loaded scoop, scoop batter, and place in skillet, smoothing into a 3-inch-wide circle. Repeat with more batter without crowding skillet. Cook pancakes until golden brown, 1 to 2 minutes per side. Using a slotted spatula, transfer pancakes to prepared pan. Repeat with remaining batter, adding more oil to skillet if needed. Serve immediately with crème fraîche. Garnish with chives, if desired.
Recipe by Louisiana Cookin at https://www.louisianacookin.com/okra-pancakes-creme-fraiche/