Ingredients & Directions
2 tb Unsalted butter if desired
6 Buttermilk pancakes, recipe
Follows
1/3 c Sour cream
2 tb Caviar, about 2 ounces
1 Hard boiled egg yolk, forced
Through a sieve
1/2 Scallion, minced
In a small saucepan cook the butter over moderate heat, swirling the
pan occasionally, until it is golden brown, being careful not to let
it burn, and keep it warm.
Spread each pancake with about 1 tablespoon of the sour cream, or to
taste, top the sour cream with about 1 teaspoon of the caviar, or to
taste, and sprinkle each pancake with some of the egg yolk and
scallion. Stack 3 pancakes on each of 2 plates and drizzle each stack
with some of the brown butter.
Yield: 2 servings
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Yields
4 servings