Corn Pancakes With Creme Fraiche and Gold and Black Caviar
- Total Time
- 25 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1½cups frozen corn, defrosted
- 3eggs
- ¼cup plus 2 tablespoons all-purpose flour
- ¾teaspoon salt
- Freshly ground pepper to taste
- 1teaspoon olive oil
- 3tablespoons creme fraiche
- 2tablespoons golden caviar
- 2tablespoons sevruga caviar
- 1tablespoon chopped fresh chives
Nutritional analysis per serving (24 servings)
35 calories; 2 grams fat; 0 grams saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 4 grams carbohydrates; 0 grams dietary fiber; 0 grams sugars; 2 grams protein; 48 milligrams sodium
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
Comments
Great social-isolation dinner. I had not quite enough potatoes, but added a sliced leek and some sugar-snap peas. I roasted them with the potatoes, took them out sooner. But I didnt need much salt or More than 30 minutes roasting for the potatoes. Love this.