These okra-studded pancakes are just waiting to be topped with a dollop of crème fraîche or a pat of good butter.
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.
Ingredients
- 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
Instructions
- Line a baking sheet with paper towels.
- 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.
- 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.
