1/2 cup sour cream

3 tablespoons chives -- snipped

2 tablespoons white wine

salt and pepper 1/2 cup corn -- blanched

1 egg

1 1/2 teaspoons salt

1/2 teaspoon baking powder

1/2 teaspoon chili powder

1/2 cup masa corn flour

1/4 cup flour

1/2 cup milk

vegetable oil for griddle caviar for garnish 2 tablespoons egg yolks-garnish -- chopped

2 tablespoons egg white-garnish -- chopped

2 tablespoons chives-garnish -- snipped

2 tablespoons capers-garnish

In a small bowl combine sour cream, chives and white wine; season to taste with salt and pepper and set aside.

In a mixing bowl whisk together all ingredients except oil and garnishes. Heat a griddle or nonstick pan and brush with about 1 teaspoon oil. Spoon tablespoonfuls of batter onto griddle and cook until they form a golden crust, turning once. Remove and keep warm while you use up remaining batter. Serve 3 cakes per person with a spoonful of chive cream and a dollop of caviar. Sprinkle with choice of suggested traditional garnishes.

MC Format by Bill Camarota