OKRAOKRAPANCAKESPANCAKESWITHWITH
CRÈMECRÈME FRAÎCHEFRAÎCHE
MAKES 12 TO 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 fi ne 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- 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.*We used Zatarain’s Creole Seasoning.