Okra Pancakes with Pimento Cheese are studded with pieces of okra, topped with gorgeous fresh tomato, and a spoonful of pimiento cheese. Super impressive and delicious, but totally easy to make.
4smalltomatoes,thinly sliced and place on paper towels to remove excess moisture
1cuppimento cheese,storebought or homemade
2tablespoonschopped fresh basil
Instructions
In a medium bowl, whisk together the cornmeal, flour, baking powder, salt, pepper, garlic powder, and cayenne pepper.
In a large bowl, whisk together eggs and buttermilk. Add jalapeno, onion, and okra to buttermilk mixture and stir to combine.
Add cornmeal mixture and lightly stir to combine.
Heat 1 ½ tablespoons canola oil in a large nonstick skillet. Working in 2 batches, pour batter to form 2-3-inch pancakes. Cook until golden brown on both sides, about 1 ½ minutes per side. Drain on paper towels and use remaining oil to fry second half of batter. Season with a little additional salt if desired while pancakes are still warm.
To serve, top each pancake with a tomato slice, a spoonful of pimento cheese, and garnish with basil.
Notes
Yield: 18 3-inch pancakes.A serving is 2 pancakes.