1/2 c sour cream
3 TB chives — snipped
2 TB white wine
: salt and pepper
1/2 c corn — blanched
1 egg
1 1/2 ts salt
1/2 ts baking powder
1/2 ts chili powder
1/2 c masa corn flour
1/4 c flour
1/2 c milk
: vegetable oil for griddle
: caviar for garnish
2 TB egg yolks-garnish —
: chopped
2 TB egg white-garnish —
: chopped
2 TB chives-garnish — snipped
2 TB capers-garnish
In a small bowl combine sour cream, chives and white wine; season to
taste with salt and pepper and set aside.
In a mixing bowl whisk together all ingredients except oil and
garnishes. Heat a griddle or nonstick pan and brush with about 1
teaspoon oil. Spoon tablespoonfuls of batter onto griddle and cook
until they form a golden crust, turning once. Remove and keep warm
while you use up remaining batter. Serve 3 cakes per person with a
spoonful of chive cream and a dollop of caviar. Sprinkle with choice
of suggested traditional garnishes.
MC Format by Bill Camarota
Yields
1 Servings