Mini Okra Pancakes

• 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.

cornmeal, allpurpose, baking powder, kosher salt, freshly ground black pepper, cayenne pepper, eggs, buttermilk, olive oil, mustard, fresh okra, jalapeno chiles, onions, garlic

Taken from www.epicurious.com/recipes/food/views/mini-okra-pancakes-382583 (may not work)