POTATO PANCAKES WITH CAVIAR
Steps:
- Peel the potatoes and grate them lengthwise. Place them in a colander or kitchen towel and squeeze out as much liquid as possible. Combine the potatoes in a bowl with the egg, flour, salt, and pepper. Mix well.
- Melt 2 tablespoons of clarified butter in a skillet. Drop a heaping tablespoon of the potato mixture into the sizzling butter. Flatten with a spatula and cook for 2 minutes. Turn, flatten again, and cook for another 2 minutes, until crisp on the outside and golden brown. Serve the pancakes hot from the skillet with a dollop of creme fraiche and a teaspoon of caviar.
- Note: To make 6 tablespoons of clarified butter, slowly melt 8 tablespoons of butter in a small saucepan. Set it aside until the milk solids settle. Spoon off any solids that rise to the top and then carefully pour off the golden liquid, leaving the milky part in the bottom of the pan. Clarified butter has a higher burning temperature than melted butter.
CAVIAR PANCAKES
Provided by Zanne Early Stewart
Categories Egg Fish Appetizer Quick & Easy Sour Cream Gourmet Illinois Sugar Conscious Kidney Friendly Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 2 servings
Number Of Ingredients 6
Steps:
- Cook butter in a very small saucepan over moderate heat, swirling pan occasionally, until golden brown (be careful not to let it burn). Keep butter warm.
- Spread each pancake with about 1 tablespoon sour cream (to taste) and top with about 1 teaspoon caviar. Sprinkle with some of yolk and scallion. Stack 3 pancakes on each of 2 plates and drizzle with brown butter.
BLINI WITH THREE CAVIARS
Steps:
- In a large bowl proof the yeast with 1/2 tablespoon of the sugar in 1/3 cup lukewarm water for 10 minutes, or until it is foamy. Stir in 1 cup of the milk, heated to lukewarm, the remaining 2 tablespoons sugar, 2 tablespoons of the butter, and the buckwheat flour, beat the batter for 1 minute, and let it rise, covered with plastic wrap, in a warm place for 2 hours or chill it, covered tightly, overnight. (Chilling overnight produces a tangier flavor. Let the batter come to room temperature before continuing with the recipe.) Stir in the remaining 1 cup milk, heated to lukewarm, the all-purpose flour, the salt, and the yolks, beat the mixture for 1 minute, and let it rise, covered with the plastic wrap, in a warm place for 1 hour, or until it is double in bulk and bubbly. In a bowl beat the cream until it holds soft peaks and fold it into the batter. In a metal bowl beat the egg whites until they just hold stiff peaks and fold them into the batter gently but thoroughly.
- Heat a griddle or large skillet over moderate heat until it is hot, brush it lightly with the additional melted butter, and spoon tablespoons of the batter onto the griddle, spreading them to form 3-inch rounds. Cook the blini for 1 minute on each side, or until the undersides are golden. Transfer the blini as they are cooked to a platter and keep them warm, covered with a kitchen towel. Make blini with the remaining batter in the same manner, brushing the griddle lightly with the butter as necessary. The blini may be made 2 days in advance and kept covered and chilled. Reheat the blini, covered with foil, in a 350°F. oven for 10 to 15 minutes, or until they are warm, or microwave them on a microwave-safe plastic wrap, at high power (100%) for 2 minutes, or until they are warm.
- Arrange 3 or 4 blini on each of 18 small plates, top them with some of the sour cream, and arrange some of the caviar decoratively on the sour cream.
MUSTARD-DILL PANCAKES WITH SMOKED SALMON AND CAVIAR
Categories Dairy Fish Mustard Appetizer Cocktail Party Wedding Seafood Salmon Winter Engagement Party Party Dill Bon Appétit Sugar Conscious Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Serves 8 as a first course
Number Of Ingredients 11
Steps:
- Whisk first 4 ingredients in large bowl to blend. Gradually whisk in flour and baking powder. Stir in 2 tablespoons butter and dill. Cover; let stand 1 hour. Preheat oven to 250°F. Brush large skillet with butter. Heat over medium heat. Working in batches and brushing with butter as needed, drop batter by tablespoonfuls into skillet, forming 2 1/2-inch rounds. Cook until pancakes are golden on bottom and bubbles begin to break on surface, about 3 minutes. Turn over; cook until golden, about 2 minutes. Transfer to baking sheet. Keep warm in oven.
- Top pancakes with salmon. Spoon sour cream over. Top with caviar.
CAVIAR AND BLINIS
Provided by Victoria Granof
Categories Milk/Cream Fish Cocktail Party Valentine's Day Oscars New Year's Eve Winter Pan-Fry Chive Whole Wheat Cookie
Yield Makes 24 pancakes
Number Of Ingredients 10
Steps:
- 1. Combine the pancake mix with the salt, egg, butter or oil, and milk or water.
- 2. Lightly brush another tablespoon of melted butter onto a skillet over medium-high heat.
- 3. When the skillet is hot, spoon the batter into it a tablespoon at a time.
- 4. Cook the blinis until tiny bubbles appear, about 1 minute, then flip them and fry until golden brown on each side.
- 5. Transfer the blinis to a platter and serve warm with the caviar, crème fraîche, chives, and smoked salmon and onion (if desired).
EASY BLINI (RUSSIAN PANCAKE)
I love these bite-sized pancakes because they make perfect appetizers. Top blini with smoked salmon, creme fraiche, or even caviar. Add a sprig of dill and they are sure to impress. My children also love eating these plain too!
Provided by Happykat
Categories 100+ Breakfast and Brunch Recipes Crepes
Time 17m
Yield 6
Number Of Ingredients 8
Steps:
- Combine flour, salt, and baking powder in a bowl.
- Whisk 3/4 cup plus 2 tablespoons milk, egg, and 1 tablespoon melted butter together in a separate bowl. Mix into the flour mixture until batter is fully combined.
- Heat 1 tablespoon butter in a skillet over medium-low heat. Drop batter, 1 tablespoon at a time, onto the heated skillet. Cook until bubbles form, 1 1/2 to 2 minutes. Flip and continue cooking until brown, about 1 minute more. Lay on plate lined with a paper towel to help soak up excess butter. Repeat with the remaining batter.
Nutrition Facts : Calories 139.7 calories, Carbohydrate 17.7 g, Cholesterol 44 mg, Fat 5.6 g, Fiber 0.6 g, Protein 4.4 g, SaturatedFat 3.2 g, Sodium 358.5 mg, Sugar 1.8 g
MASTER RECIPE FOR TINY PANCAKES
Some months ago, I remembered something I learned in Madrid called a tortillita, which inspired me to produce a kind of eggy pancake - or, if you like, a floury omelet - laced with shrimp, parsley and onion. Thus began my season of tiny pancakes. The options are endless.
Provided by Mark Bittman
Categories quick, appetizer, main course
Time 10m
Yield 8 pancakes
Number Of Ingredients 5
Steps:
- Beat together 1 egg, 2 teaspoons water or milk and 2 tablespoons flour. Stir in 1/3 to 1/2 cup of any of the suggested ingredients, finely chopped; season with salt and pepper (or sugar if you are making sweet pancakes). Add a not-too-thin layer of olive oil (or butter) to a large skillet over medium heat. When hot, spoon in 8 pancakes, and cook, turning once, until golden on both sides, 2 or 3 minutes per side.
Nutrition Facts : @context http, Calories 16, UnsaturatedFat 0 grams, Carbohydrate 2 grams, Fat 1 gram, Fiber 0 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 20 milligrams, Sugar 0 grams, TransFat 0 grams
RUSSIAN BLINIS WITH CAVIAR
Provided by Moira Hodgson
Categories appetizer
Time 30m
Yield 6 - 8 servings
Number Of Ingredients 10
Steps:
- Scald the milk and set aside.
- Dissolve the yeast in one-fourth cup warm water.
- Sift the white flour into a bowl, add the buckwheat flour, salt and sugar.
- Beat the egg yolks until thick. When the milk has cooled to lukewarm, add the yolks and three tablespoons of the melted butter. Add the yeast. Mix well and pour into the flour. Mix thoroughly, removing any lumps. Set aside in a warm place lightly covered with a towel for about two hours, or until doubled in bulk.
- Whip the egg whites until they stand in stiff peaks and fold them into the batter.
- Lightly butter a small frying pan. Pour in just enough of the pancake mixture to coat the bottom of the pan. When the mixture begins to bubble, turn the pancake over and cook lightly on the other side. Wrap the pancakes in a napkin and keep them warm in the oven while you cook the others. Serve in a pile, wrapped in a napkin.
- Serve the caviar, the sour cream and the remaining melted butter in small bowls on the table. Each person puts a pancake on a plate, butters it, adds sour cream and caviar, and rolls it like a crepe.
Nutrition Facts : @context http, Calories 454, UnsaturatedFat 11 grams, Carbohydrate 30 grams, Fat 31 grams, Fiber 3 grams, Protein 16 grams, SaturatedFat 16 grams, Sodium 456 milligrams, Sugar 5 grams, TransFat 0 grams
BUTTERMILK-HERB PANCAKES TOPPED WITH CAVIAR
Categories Dairy Herb Cocktail Party New Year's Eve Winter Pan-Fry Sour Cream Bon Appétit
Yield Makes about 12
Number Of Ingredients 12
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.
TINY PANCAKES FOR CAVIAR
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
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
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