Okra Pancakes with Crème Fraîche

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
  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.