Serves2
- Active time:30 min
- Start to finish:30 min (includes making pankcakes)
ADAPTED FROM PATTY EARLY, WILMETTE, IL
May 2004
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. —Zanne Stewart
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2
tablespoons
unsalted butter
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6
buttermilk pancakes (view recipe)
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About 1/3
cup
sour cream
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About 2
tablespoons
caviar (2 oz)
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1
hard-boiled large egg yolk, forced through a sieve
-
1/2
scallion, minced
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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.
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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.
