Buckwheat Pancakes with Sour Cream and Caviar

You can serve this “Russian breakfast” at any time of day! These should be made small, about 11/2 to 2" in diameter.

Serves: 4Hands-on: 20 minutesTotal: 20 minutesDifficulty: Easy


Serves: 4

Ingredients

  • 2 large eggs
  • ¾ cup buttermilk
  • ½ cup rice flour
  • ½ cup buckwheat flour
  • 1 tsp. sugar
  • 1 tsp. salt
  • 1 Tbsp. baking powder
  • ½ tsp. baking soda
  • 1 Tbsp. butter, melted, plus 2 Tbsp. for frying pancakes
  • 1 cup sour cream
  • 2 oz. caviar
  • 4 oz. lox

Directions

  • Whisk eggs and buttermilk together. Slowly beat in rice flour, buckwheat flour, sugar, salt, baking powder, baking soda, and 1 Tbsp. butter.
  • Butter up your griddle or frying pan with remaining butter and heat over medium-high heat. Drop ¼ batter onto the griddle. Turn when you see bubbles coming up through the batter, about 3 minutes, and then fry for another 2 minutes. Serve with a dollop of sour cream, caviar, and lox.