- Active time:30 min
- Start to finish:30 min (includes making pankcakes)
ADAPTED FROM PATTY EARLY, WILMETTE, IL
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
buttermilk pancakes (view recipe)
caviar (2 oz)
hard-boiled large egg yolk, forced through a sieve
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.