Mini Okra Pancakes

Directions

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