Corn Pancakes
with Sour Cream & Caviar

Makes about 24 2-inch pancakes

Corn Pancakes with Sour Cream & Caviar

These savory cornmeal cakes are moist, tender and speckled with fresh corn kernels. I love to eat them slathered with sour cream and topped with tiny spoonfuls of black caviar, which is exactly the way a similar corn cake is served at Arcadia restaurant in New York City. Serve as a first course or as a brunch dish. For a more traditional version, omit the onion and serve with sweet butter or warm maple syrup.

  • 1/2 cup yellow cornmeal
  • 1/2 cup unbleached all-purpose flour
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup corn kernels, preferably fresh (drained canned kernels may be substituted)
  • 1 tablespoon grated onion
  • Freshly ground black pepper
  • 1 cup buttermilk
  • 2 large eggs, separated
  • 4 tablespoons (1/2 stick) unsalted butter, melted
  • l-1/2 cups sour cream
  • 2 ounces golden or black caviar

1. Into a large bowl, sift together the cornmeal, flour, baking soda and salt. Add the corn, onion and a grinding of black pepper; stir to coat.

2. In a small bowl, whisk the buttermilk, egg yolks and 2 tablespoons of the butter until blended. In a separate bowl, beat the egg whites until soft peaks form.

3. Stir the buttermilk mixture into the dry ingredients just until blended. Add the beaten whites and gently fold in just until blended.

4. Heat a large nonstick skillet or griddle over medium heat until hot enough to sizzle a drop of water. Brush with a thin film of vegetable oil, or spray with nonstick cooking spray. For each pancake, pour a scant 1/4 cup batter onto the griddle or into the skillet. Adjust the heat to medium-low. Cook until the tops are covered with small bubbles, the bottoms are lightly browned and the edges are beginning to set, Carefully turn and lightly brown the other side. Repeat with the remaining batter.

5. Brush the warm pancakes with the remaining 2 tablespoons melted butter. Top each with 1 tablespoon sour cream and 1/2 teaspoon caviar and serve.

From: Pancakes A to Z
by Marie Simmons
Photos by Richard High
A Chapters Book/Houghton Mifflin, $15.00
96 pages; November 10, 1997
ISBN: 1-57630-04309
Recipes and photos reprinted by permission.


Breakfasts, Brunches & Savory Lunches

"Breakfast in Bed" by Jesse Ziff Cool
"Pancakes A-Z" by Marie Simmons
Kitchen Gypsy


This page originally published as part of the electronic Gourmet Guide between 1994 and 1998.

Copyright © 2007, Forkmedia LLC. All rights reserved.

Arrow to Top

This page modified February 2007

The Global Gourmet
The Global Gourmet®
Main Page


Chinese New Year
Celebrate Chinese &
Lunar New Year

   Clip to Evernote

Bookmark and Share


Twitter: @KateHeyhoe

Search this site:

Advanced Search
Recent Searches


Kate's Global Kitchen
Kate's Books
Cookbook Profiles
Global Destinations
Holiday & Party Recipes
I Love Desserts
On Wine

Caffeine and You Caffeine and You
cooking kids Cooking with Kids
new green basics New Green Basics

Conversions, Charts
   & Substitutions

About the
Global Gourmet®
   Contact Info
   Privacy Statement

Recent Cookbooks

Cooking Italian
175 Home Recipes
4-Hour Chef
Bakery Cookbook
Barefoot Contessa
Bouchon Bakery
Burma: Rivers of Flavor
Cake Mix Doctor
Comfort Food
Craft of Coffee
Crazy Sexy Kitchen
Daily Cookie
Fifty Shades Chicken
French Slow Cooker
Frontera - Rick Bayless
Gluten-Free Quick & Easy
Jerusalem: A Cookbook
Kitchen Science
Lidia's Favorite Recipes
Make-Ahead and Freeze
Modern Milkshakes
Modernist Cuisine
Mystic Cookbook
Paleo Slow Cooking
Picky Palate
Pop Bakery
Practical Paleo
Quick Family Cookbook
Sensational Cookies
Smitten Kitchen
Southern Living Recipes
Sweet Life in Paris
Trader Joe's Vegetarian
True Food
Whole Larder

More Cookbooks


Kitchen & Home


Copyright © 1994-2013,
Forkmedia LLC



cat toys Catnip Toys

Kitchen & Home