Caviar Pancakes

Caviar Pancakes
Caviar Pancakes
My mom ate a lot of things — frogs' legs, escargots, sweetbreads — that horrified me as a child, but I took to caviar right away. She didn't use the good stuff, but even made with supermarket roe, this dish makes an elegant impression. Active time: 30 min Start to finish: 30 min (includes making pancakes)
  • Preparing Time: -
  • Total Time: -
  • Served Person: Makes 2 servings
American Egg Fish Appetizer Quick & Easy Sour Cream Gourmet Illinois Sugar Conscious Kidney Friendly Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
  • 2 tablespoons unsalted butter
  • Carbohydrate 276 g(92%)
  • Cholesterol 483 mg(161%)
  • Fat 68 g(105%)
  • Fiber 0 g(0%)
  • Protein 34 g(68%)
  • Saturated Fat 31 g(156%)
  • Sodium 3762 mg(157%)
  • Calories 1838

Preparation Cook butter in a very small saucepan over moderate heat, swirling pan occasionally, until golden brown (be careful not to let it burn). Keep butter warm. Spread each pancake with about 1 tablespoon sour cream (to taste) and top with about 1 teaspoon caviar. Sprinkle with some of yolk and scallion. Stack 3 pancakes on each of 2 plates and drizzle with brown butter.

Preparation Cook butter in a very small saucepan over moderate heat, swirling pan occasionally, until golden brown (be careful not to let it burn). Keep butter warm. Spread each pancake with about 1 tablespoon sour cream (to taste) and top with about 1 teaspoon caviar. Sprinkle with some of yolk and scallion. Stack 3 pancakes on each of 2 plates and drizzle with brown butter.

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