4 c dry black-eyed peas
10-12 cups warm water
1 small sweet onion, medium dice
3 cloves garlic, chopped
1-2 serrano peppers, chopped (seeded if you prefer less heat)
1-2″ piece of ginger, peeled and chopped
1/4 c chopped cilantro
2 Tbsp chopped mint
2 tsp cumin seeds, toasted and lightly crushed
3/4 tsp salt
1 tsp fresh ground black pepper
1/3 c sorghum, can syrup, molasses, or money (divided)
1/2 c cooking fat of choice
Soak the peas in warm water for 3 hours, then drain the peas, reserving 1.5 c of the soaking liquid.
For the batter: In a large bowl, combine the soaked peas, onions, garlic, ginger, serranos, cilantro, mint, and cumin. In a food processor or blender, blend the mixture in two or three batches, adding the saved liquid as needed, until it resembles the consistency of cornbread batter. (If using a blender, be careful not to blend too fine or to add too much liquid to speed up the process.) Fold in salt, pepper, and 2 Tbsp of sorghum.
Heat a large nonstick skillet or griddle over medium flame. Heat 2 Tbsp cooking fat until it shimmers. Add dollops of the batter, large enough (1 oz) to make silver dollar-sized griddle cakes, and cook until crispy and golden brown on one side (2-3 minutes).
Flip and finish cooking on the other side, adding a few drops of oil as necessary. Repeat with the remaining batter, heating additional oil between each batch.
Drizzle the hot griddle cakes with remaining sorghum and serve. Alternately, top with tomato chutney.
SFA thanks Lodge Cast Iron for underwriting SFA Cooking School.