Mini Okra Pancakes Recipe

Name: Mini Okra Pancakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 cup cornmeal (preferably stone-ground); 1/4 cup all-purpose flour; 1 teaspoon baking powder; 3/4 teaspoon kosher salt; 1/4 teaspoon freshly ground black pepper; 1/4 teaspoon cayenne pepper (optional); 2 large eggs, lightly beaten; 1 cup buttermilk, plus more if needed; 1/4 cup olive oil; 2 tablespoons Dijon mustard; 2 cups fresh okra, stemmed and sliced into 1/4-inch pieces, or 1 (8-ounce) package frozen sliced okra, thawed; 1/4 cup drained, chopped pickled jalapeno chiles (page 254, or use a store-bought version); 2 small onions, cut into 1/4-inch dice; 4 cloves garlic, minced

Servings: persons

3/4 cup cornmeal (preferably stone-ground)
1/4 cup all-purpose flour
1 teaspoon baking powder
3/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon cayenne pepper (optional)
2 large eggs, lightly beaten
1 cup buttermilk, plus more if needed
1/4 cup olive oil
2 tablespoons Dijon mustard
2 cups fresh okra, stemmed and sliced into 1/4-inch pieces, or 1 (8-ounce) package frozen sliced okra, thawed
1/4 cup drained, chopped pickled jalapeno chiles (page 254, or use a store-bought version)
2 small onions, cut into 1/4-inch dice
4 cloves garlic, minced

1
Mix the cornmeal, flour, baking powder, 1/2 teaspoon of the salt, and black pepper together in a bowl, along with the cayenne pepper if desired.
2
In a large bowl, whisk together the eggs, the 1 cup buttermilk, 2 tablespoons of the olive oil, and the mustard.
3
Sprinkle the chopped okra evenly with the remaining 1/4 teaspoon salt.
4
Add the okra, pickled jalapenos, onions, and garlic to the egg mixture and stir until combined.
5
Add the cornmeal mixture and stir lightly until just combined.
6
The dough should resemble a thin pancake batter.
7
If it seems too thick, add 1 or 2 tablespoons of buttermilk.
8
Add the remaining 2 tablespoons olive oil to a large skillet set over medium heat.
9
When the oil begins to shimmer, drop in 2 heaping tablespoons batter per pancake, leaving room between pancakes so they dont touch.
10
Cook the pancakes, flipping once, until golden brown on both sides and cooked through, about 1 1/2 minutes per side.
11
Serve immediately.

700

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 3/4 cup cornmeal (preferably stone-ground), 1/4 cup all-purpose flour, 1 teaspoon baking powder, 3/4 teaspoon kosher salt, and more.

Yes, Mini Okra Pancakes falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Mini Okra Pancakes

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