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