Okra-Studded Pancakes

OKRA-STUDDED PANCAKES
2 c. fine yellow cornmeal
1 T. Creole seasoning
2 t. baking powder
1 ½ c. milk
1 egg
½ lb. fresh okra pods, trimmed and cut crosswise into 1/8” thick rounds (about 2 c.)
1 (4-oz.) jar diced pimientos, drained
2 T. chopped fresh chives
1 T. minced garlic
Vegetable oil, frying
Crème fraiche, to serve
Chopped fresh chives, garnish

1. Line baking sheet with paper towels.
2. In bowl, whisk together cornmeal, Creole seasoning and baking powder.
3. In another bowl, whisk together milk and egg.
4. Add milk mixture to cornmeal mixture, whisking just until combined.
5. Add okra, pimientos, chives and garlic. Stir until just combined.
6. In 12” cast-iron skillet, pour enough oil to coat bottom of pan and heat over medium.
7. Using ¼ c. scoop, scoop batter and place in skillet, smoothing into a 3” wide circle.
8. Repeat with more batter without crowding skillet.
9. Cook pancakes until golden brown, 1-2 minutes per side.
10. Transfer pancakes to prepared pan.
11. Serve with crème fraiche and garnish with chives, if desired.