Ingredients
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1 cup (120 g) Okra
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1 cup (100 g) Acorn Flour
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1 teaspoon Salt
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2 teaspoons Baking Powder
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¼ cup (60 ml) Vegetable Oil
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½ cup (170 g) Honey
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2 Egg
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2 cups (500 ml) Milk
Directions
Steps
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1
Done
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Preheat a griddle to medium heat. Combine the dry ingredients in a large bowl. (One with a spout is most welcome.) In a second bowl, combine the oil, honey, eggs, and milk and beat well. Add the wet mixture to the dry ingredients in the large bowl. Stir until well mixed. Adjust by adding more milk if the batter appears too thick, more flour if it’s too thin. The batter should be thin enough to pour, but not runny. |
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2
Done
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Drop an experimental dollop of batter onto the griddle. Adjust the heat accordingly. Pour batter using a small ladle onto the griddle, and fry pancakes until the bottoms are browned and the top side bubbles for about 3 minutes. Flip and cook until cakes are barely firm to the touch. Remove the pancakes to a warm plate or hold them in a warm oven, covered with a towel, until you’ve finished frying all the pancakes. Serve hot. |
