Buttermilk Herb Pancakes Topped With Caviar Recipes

TINY PANCAKES FOR CAVIAR

Tiny Pancakes For Caviar image

Eating caviar in a restaurant or supplying it for a group of people is extravagant to the point of recklessness. Buying a small tin and demolishing it entirely yourself is hedonistic heaven. I love these pancakes with caviar. Unlike regular blini, they do not need yeast, so they take only a few minutes to rustle up. I think of them as potato pancakes, but actually they use only a little potato starch, not real potatoes. They are very plain and not enormously potatoey, but they are the best carrier imaginable for anything salty. (Try them with sour cream and lox.)

Provided by Nigella Lawson

Categories appetizer, side dish

Time 15m

Yield 24 2-inch pancakes

Number Of Ingredients 9

Ingredients

1/4 cup potato starch
1/2 cup all-purpose flour
Pinch of salt
1/2 teaspoon baking powder
1/4 teaspoon baking soda
2/3 cup buttermilk
1 large egg
1 tablespoon melted butter, more for greasing griddle
Caviar and sour cream for serving

Steps:

In mixing bowl, combine potato starch, flour, salt, baking powder and baking soda. In separate bowl, mix buttermilk, egg and 1 tablespoon melted butter. Pour wet ingredients into dry, and whisk into a batter.
Place a griddle or skillet over medium heat, and brush with melted butter. When griddle is hot, spoon scant tablespoons of batter onto it, about 2 inches apart. After a few minutes pancakes will rise. There will not be many bubbles on the surface. When bottoms are set and golden brown, flip them over, and cook until the other side is golden brown. Serve with caviar and sour cream. Pancakes may be frozen.

Nutrition Facts : @context http, Calories 25, UnsaturatedFat 0 grams, Carbohydrate 4 grams, Fat 1 gram, Fiber 0 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 37 milligrams, Sugar 0 grams, TransFat 0 grams

BUTTERMILK PANCAKES WITH MAPLE BACON

Buttermilk pancakes with maple bacon image

Thick, fluffy pancakes served the American way with glazed bacon and maple syrup. This easy buttermilk pancake recipe will save your brunch.

Provided by John Torode

Categories Brunch

Yield Serves 6

Number Of Ingredients 10

Ingredients

350g/12oz self-raising flour
1 tsp bicarbonate of soda
½ tsp salt
2 tbsp caster sugar
200ml/7fl oz buttermilk
400ml/14fl oz semi-skimmed milk
2 free-range eggs
85g/3oz unsalted butter, melted, plus extra for frying
12 rashers smoked streaky bacon
50ml/2fl oz maple syrup

Steps:

In a bowl, sift together the flour, bicarbonate of soda, salt and sugar.
In a separate bowl or jug, mix together the buttermilk, milk, eggs and butter. Pour the wet mixture into the dry ingredients and stir to combine. Do not overbeat - stir just to combine.
Melt a small knob of butter in a large frying pan. Using a ladle, pour some batter into the pan to make a pancake. Depending on the size of the pan, you may be able to make more than one pancake at a time, or if you are confident you can use two pans at the same time.
Cook the pancakes for about a minute, or until the underside is golden brown and the top is bubbling. Turn them over using a palette knife or fish slice and cook for another minute. Keep the pancakes warm in a very low oven while you cook the remaining batter.
Meanwhile, preheat the grill to medium-hot. Lay the bacon on a grill tray lined with foil and brush with some of the maple syrup. Grill until one side of the bacon is crisp. Turn over and brush the other side with maple syrup and cook until crisp.
Serve the pancakes stacked on top of each other, topped with grilled bacon and drizzled with maple syrup.

BUTTERMILK-HERB PANCAKES TOPPED WITH CAVIAR

Buttermilk-Herb Pancakes Topped with Caviar image

Categories Dairy Herb Cocktail Party New Year's Eve Winter Pan-Fry Sour Cream Bon Appétit

Yield Makes about 12

Number Of Ingredients 12

Ingredients

1/2 cup crème fraîche or sour cream
4 teaspoons minced lemon peel (yellow part only)
3/4 cup all purpose flour
3/4 cup buttermilk
1/3 cup beaten eggs (about 1 1/2 large eggs)
1/4 cup chopped mixed fresh herbs (such as parsley, chives and mint)
2 tablespoons chopped shallots
1 1/2 tablespoons butter, melted
3/4 teaspoon baking powder
1/4 teaspoon baking soda
8 teaspoons (about) butter
3 tablespoons caviar

Steps:

Stir crème fraîche and lemon peel in small bowl to blend. Season with salt and pepper. Set aside. Mix flour, buttermilk, eggs, herbs, shallots, melted butter, baking powder and baking soda in 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 to 3-inch round with back of 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 lemon crème fraîche and caviar.

FRUIT-TOPPED BUTTERMILK PANCAKES

Fruit-Topped Buttermilk Pancakes image

Years of trying different pancake recipes hasn't changed my opinion that this classic one is best. A generous dollop of warm fruit on top makes the meal truly special.

Provided by Allrecipes Member

Time 45m

Yield 6

Number Of Ingredients 13

Ingredients

1 (10 ounce) package frozen sweetened raspberries, thawed
2 medium ripe bananas, sliced
1 (8 ounce) can pineapple chunks, drained
½ cup packed brown sugar
1 ¾ cups all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
2 large eggs eggs
2 cups buttermilk
¼ cup vegetable oil
½ teaspoon vanilla extract

Steps:

In a blender, combine raspberries, bananas, pineapple and brown sugar; cover and process until blended. Transfer to a small saucepan; cook and stir over low heat until heated through. Set aside and keep warm. For pancakes, combine the dry ingredients in a bowl. In another bowl, beat the eggs, buttermilk, oil and vanilla. Stir into dry ingredients just until moistened. Pour batter by 1/4 cupfuls onto a greased hot griddle. Turn when bubbles form on top; cook until the second side is golden brown. Serve with warm fruit topping.

Nutrition Facts : Calories 463.3 calories, Carbohydrate 81.7 g, Cholesterol 65.3 mg, Fat 12.1 g, Fiber 4.4 g, Protein 9.5 g, SaturatedFat 2.5 g, Sodium 650.7 mg, Sugar 46.6 g

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