Buttermilk-Herb Pancakes Topped with Caviar
- Preparing Time: -
- Total Time: -
- Served Person: Makes about 12
- 3/4 cup all purpose flour
- 3/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 3/4 cup buttermilk
- 2 tablespoons chopped shallots
- 1/2 cup crã¨me fraã®che or sour cream
- Carbohydrate 8 g(3%)
- Cholesterol 65 mg(22%)
- Fat 7 g(11%)
- Fiber 0 g(2%)
- Protein 3 g(7%)
- Saturated Fat 4 g(20%)
- Sodium 154 mg(6%)
- Calories 110
Preparation Stir crème fraîche and lemon peel in small bowl to blend. Season with salt and pepper. Set aside. Mix flour, buttermilk, eggs, herbs, shallots, melted butter, baking powder and baking soda in medium bowl until well blended. Melt 2 teaspoons butter in large nonstick skillet over medium heat. Working in batches, drop batter by heaping tablespoonfuls into skillet, spreading each pancake to 3-inch round with back of spoon and adding 2 teaspoons butter to skillet for each batch. Cook until bottom is golden, about 3 minutes. Turn over and cook until bottom is golden, about 2 minutes. Transfer to plates. Top each pancake with dollop of lemon crème fraîche and caviar.
Preparation Stir crème fraîche and lemon peel in small bowl to blend. Season with salt and pepper. Set aside. Mix flour, buttermilk, eggs, herbs, shallots, melted butter, baking powder and baking soda in medium bowl until well blended. Melt 2 teaspoons butter in large nonstick skillet over medium heat. Working in batches, drop batter by heaping tablespoonfuls into skillet, spreading each pancake to 3-inch round with back of spoon and adding 2 teaspoons butter to skillet for each batch. Cook until bottom is golden, about 3 minutes. Turn over and cook until bottom is golden, about 2 minutes. Transfer to plates. Top each pancake with dollop of lemon crème fraîche and caviar.
