Description
Delicious savory pancakes topped with caviar, smoked salmon, and fresh chives.
Ingredients
Scale
- 2 tbsp unsalted butter, melted
- ½ cup water, lukewarm
- ½ cup whole milk
- ¾ cup cream, pouring / single
- 1 egg, separated
- 1 ⅓ cups + 2 tbsp flour, all purpose / plain
- 1 tbsp sugar
- 1 tsp yeast, rapid rise
- ½ tsp salt
- vegetable oil, as needed
- caviar
- smoked salmon
- sour cream
- chopped fresh chives
- quail eggs (see notes)
Instructions
- Combine melted butter, whole milk, cream, warm water, and egg yolk in a large bowl.
- Sift flour, yeast, and sugar over the liquid ingredients, then use a balloon whisk to slowly combine.
- Cover the bowl loosely with a cloth or plastic wrap and leave to rise in a warm spot for 1-2 hours. The batter will have risen slightly and have bubbles over the surface after this time.
- Whisk the egg white and salt with a hand mixer until soft peaks form.
- Gently fold into the batter, in batches, trying not to deflate the egg whites.
- Heat a non-stick frying pan and wipe with a little flavorless oil. Add 1 tbsp of batter per pancake and cook over medium-low heat until bubbles form on top and the surface appears dry.
- Flip over and cook on the other side until nicely colored; this should only take a minute or so. Set aside while you use up the remaining batter.
- Add a small dollop of sour cream on each little pancake and carefully top with a little caviar, about 1/4 of a teaspoon, or a small piece of smoked salmon. Sprinkle with finely chopped chives and serve immediately.
Notes
- Quail eggs can be added for an extra touch, but are optional.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Pan frying
- Cuisine: Eastern European
Nutrition
- Serving Size: 2 pancakes
- Calories: 350
- Sugar: 2g
- Sodium: 500mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 80mg