Island Creek Oysters' Olive Oil Caviar Pancakes
Caviar for breakfast? It can and should be done! In fact, we serve caviar for breakfast every weekend at The Winsor House, our flagship restaurant across the street from our farm. This recipe is a bit involved but is totally worth the effort – like most good things :-)
by Island Creek Oysters | @islandcreekoysters
For the Pancakes:
1¼ cups all purpose flour
¾ cup cornmeal
1 tbsp sugar
1 tsp cinnamon
1 tsp baking powder
½ tsp baking soda
½ tsp salt
1 cup buttermilk
¼ cup Sizzle
¼ cup milk
For the Orange Curd:
3 egg yolks
1¼ cup orange juice
2 tbsp orange zest
1 cup sugar
¾ cup butter
½ tsp salt
100 grams of White Sturgeon caviar from Island Creek
1 cup orange supremes
1 pint sour cream or vanilla ice cream
Active Time: 15 minutes
Full Time: 15 minutes
Start with your pancakes! Mix the dry ingredients in a bowl and the wet ingredients in another.
Whisk the dry ingredients into the wet until well mixed and slightly lumpy.
Heat a griddle or pan over medium-high heat and add a splash of Sizzle to coat the pan. Pour or scoop roughly ¼ cup of the batter onto the pan.
Cook until bubbles form and the edges are dry, about 2 to 3 minutes. Flip and cook until browned on the other side. Repeat with remaining batter.
Now on to your orange curd. Whisk all items, except butter, in a mixing bowl.
Cook over a double boiler on medium heat, whisking often, until the custard starts to bubble, whisking continuously until thickened.
Remove from heat and whisk in butter until completely melted.
Transfer to a storage pan and cover with plastic directly touching the custard so that it doesn’t form a skin.
To serve the pancakes, plate them with orange curd, a scoop of ice cream and orange supremes. Finish each with a dollop of caviar and serve… the more caviar the better!