Yields 2 Portions
2 tablespoons Butter
6 each Buttermilk pancakes
1/3 cup Sour Cream
2 ounces Caviar
1 each finely chopped Hard boiled egg yolk
1 medium minced Scallion
Level of Difficulty:
This recipe has not been reviewed Add your Comment
In a small saucepan cook the butter over moderate heat, until it is golden brown, being careful not to let it burn.
Meanwhile spread each buttermilk pancake with about 1 tablespoon sour cream or to taste. Top the sour cream with about 1 teaspoon of the caviar or to taste, and sprinkle each pancake with egg yolk and scallions.
Stack 3 pancakes on each of 2 plates and drizzle each stack with the brown butter.
Copyright © Keldons Cookery 1998 - 2017