Buttermilk-Herb Pancakes Topped with Caviar Recipe

Name: Buttermilk-Herb Pancakes Topped with Caviar
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup creme fraiche or sour cream; 4 teaspoons minced lemon peel (yellow part only); 3/4 cup all purpose flour; 3/4 cup buttermilk; 1/3 cup beaten eggs (about 1 1/2 large eggs); 1/4 cup chopped mixed fresh herbs (such as parsley, chives and mint); 2 tablespoons chopped shallots; 1 1/2 tablespoons butter, melted; 3/4 teaspoon baking powder; 1/4 teaspoon baking soda; 8 teaspoons (about) butter; 3 tablespoons caviar

Servings: persons

1/2 cup creme fraiche or sour cream
4 teaspoons minced lemon peel (yellow part only)
3/4 cup all purpose flour
3/4 cup buttermilk
1/3 cup beaten eggs (about 1 1/2 large eggs)
1/4 cup chopped mixed fresh herbs (such as parsley, chives and mint)
2 tablespoons chopped shallots
1 1/2 tablespoons butter, melted
3/4 teaspoon baking powder
1/4 teaspoon baking soda
8 teaspoons (about) butter
3 tablespoons caviar

1
Stir creme fraiche and lemon peel in small bowl to blend.
2
Season with salt and pepper.
3
Set aside.
4
Mix flour, buttermilk, eggs, herbs, shallots, melted butter, baking powder and baking soda in medium bowl until well blended.
5
Melt 2 teaspoons butter in large nonstick skillet over medium heat.
6
Working in batches, drop batter by heaping tablespoonfuls into skillet, spreading each pancake to 3-inch round with back of spoon and adding 2 teaspoons butter to skillet for each batch.
7
Cook until bottom is golden, about 3 minutes.
8
Turn over and cook until bottom is golden, about 2 minutes.
9
Transfer to plates.
10
Top each pancake with dollop of lemon creme fraiche and caviar.

585

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1/2 cup creme fraiche or sour cream, 4 teaspoons minced lemon peel (yellow part only), 3/4 cup all purpose flour, 3/4 cup buttermilk, and more.

Yes, Buttermilk-Herb Pancakes Topped with Caviar falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Buttermilk-Herb Pancakes Topped with Caviar

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions