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Jim Coleman Recipes

Buttermilk-Chive Pancakes Topped with Caviar

Serve these pancakes immediately, since they do not keep well in a warm oven.

For this recipe you will need:

  • 1/2 cup sour cream
  • 4 teaspoons minced lemon zest
  • 3/4 cup all purpose flour
  • 3/4 cup buttermilk
  • 2 beaten eggs
  • 1/4 cup chopped fresh chives
  • 2 tablespoons chopped shallots
  • 1 1/2 tablespoons butter, melted
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 3 tablespoons butter
  • 3 tablespoons caviar

To prepare this recipe:

Stir sour cream and lemon zest in a small bowl to blend. Season with salt and pepper. Set aside. Mix flour, buttermilk, eggs, chives, shallots, melted butter, baking powder and baking soda in a medium bowl until well blended.

Melt 2 teaspoons butter in large nonstick skillet over medium heat. Working in batches, drop batter by heaping tablespoonfuls into skillet, spreading each pancake by heaping tablespoons into skillet, spreading each pancake to a 3-inch round with the back of the spoon and adding 2 teaspoons butter to skillet for each batch. Cook until bottom is golden, about 3 minutes. Turn over and cook until bottom is golden, about 2 minutes. Transfer to plates. Top each pancake with dollop of sour cream and caviar.

Makes about 12.

©2005 WHYY