Yield: 4-6 servings as an appetizer
Prep: 10 minutes | Cook: 15 minutes
Total Time: 25 minutes

Savory cornmeal griddle cakes loaded with fresh summer corn make the perfect vessel for toppings like creme fraiche and caviar.
A note on caviar: Feel free to use this recipe to showcase any cured roe that falls into the wide range of caviar. From sturgeon to salmon roe, anything with a salty oceanic pop will do the trick.

Ingredients

• ¾ cup all purpose flour
• 1 ¼ cup cornmeal
• 1 ¼ teaspoon baking powder
• 1 teaspoon salt
• 2 eggs
• 1 ½ - 2 cups buttermilk
• ½ cup extra virgin olive oil
• 1 cup fresh corn kernels
• ¼ cup sliced scallion (white part only)
• 1 tablespoon of butter or olive oil for cooking
• ½ cup creme fraiche or labneh
• 1 bunch fresh chives, chopped
• 50 grams (~10 teaspoons) caviar

Preparation

1. Start by whisking the flour, baking powder, cornmeal, and salt together in a large mixing bowl and set aside. In a smaller bowl gently whisk together the eggs, buttermilk, and olive oil. The amount of buttermilk will range depending on the type of cornmeal used - feel free to add more once the batter is finished if it seems thick. Stir the wet ingredients into the dry, then fold in the corn and scallion. Set aside for five minutes before making griddle cakes.
2. In a small mixing bowl stir together the creme fraiche and chives. Set aside/refrigerate.
3. Heat a large cast iron pan or griddle to medium heat and add a bit of butter to season. Begin spooning the batter onto the hot griddle in ~2 inch rounds. Flip once golden brown (1-2 minutes), and cook on the other side for an additional 1-2 or until golden brown. For best results, place finished griddle cakes on a resting rack in one even layer. Continue until you deplete the batter.
4. To serve, transfer the griddle cakes to a serving platter. Place a dollop of creme fraiche on each one, followed by a small spoonful of caviar. Finish with more chives or the remaining scallion tops and enjoy immediately.

Take a look at our recommended pairing below.