TINY PANCAKES FOR CAVIAR

By BobD

Ingredients

• 1/4 cup potato starch
• 1/2 cup all-purpose flour
• Pinch of salt
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 2/3 cup buttermilk
• 1 large egg
• 1 tablespoon melted butter, more for greasing griddle
• Caviar and sour cream for serving

Details

Servings 24
Adapted from events.nytimes.com

Preparation

Step 1

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.

YIELD 24 2-inch pancakes