Corn Pancakes With Creme Fraiche and Gold and Black Caviar
Published December 28, 1993
- Total Time
- 25 minutes
- Rating
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Ingredients
1 ½ cups frozen corn, defrosted
3 eggs
¼ cup plus 2 tablespoons all-purpose flour
¾ teaspoon salt
Freshly ground pepper to taste
1 teaspoon olive oil
3 tablespoons creme fraiche
2 tablespoons golden caviar
2 tablespoons sevruga caviar
1 tablespoon chopped fresh chives
Nutritional analysis per serving
4 grams carbs; 37 milligrams cholesterol; 35 calories; 1 gram monosaturated fat; 2 grams fat; 48 milligrams sodium; 2 grams protein
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Place the corn in a food processor and pulse a few times. Add the eggs, flour and salt and pepper, and process until smooth.
- Step 2
Brush a large nonstick skillet with the olive oil, and heat until hot over medium heat. Working in batches, drop the batter in by tablespoons, and cook until golden brown, about 20 seconds a side. Top each pancake with ¼ teaspoon of creme fraiche; then, add ¼ teaspoon of golden caviar and ¼ teaspoon sevruga. Sprinkle with chives, and serve immediately.
Private Notes