| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy, Eggs |
|
Vegetables |
1 |
Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
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
Posted to MC-Recipe Digest V1 #242
Date: Sat, 12 Oct 1996 15:09:16 -0400 (EDT)
From: "Bill C." <gfx4tv@acy.digex.net>
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