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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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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) Ingredients:
2 tablespoons unsalted butter |
6 buttermilk pancakes |
about 1/3 cup sour cream |
about 2 tablespoons caviar (2 oz) |
1 hard-boiled large egg yolk, forced through a sieve |
1/2 scallion, minced |
Directions:
1. 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.
2. 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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