It’s no secret that pancakes are already comfort on a plate, but pancakes with trout caviar? Please. C’MON. Nothing screams simple and luxury at the same time like a stack of warm, soft blini topped with sparkling red pearls. We drove out to Sevan, came back with a massive jar of this treasure, and now every single dish feels instantly dressed up. Breakfast never looked so extra — and I’m not even sorry about it.
Ingredients:
For the blini (thin pancakes):
- 1 cup (130 g) all-purpose flour
- 1 cup (240 ml) warm milk
- 1 large egg
- 1 tbsp sugar
- 1 pinch of salt
- 1 tbsp melted butter (plus more for cooking)
- ½ tsp baking powder (optional for fluffier pancakes)
For serving:
- 2–3 tbsp trout caviar (or salmon caviar)
- 3–4 tbsp sour cream or crème fraîche
- A few sprigs of dill or chives
- A small squeeze of lemon (optional)
Instructions:
- Mix the batter.
In a bowl, whisk the egg with sugar and salt. Add the warm milk and melted butter. Gradually whisk in the flour until smooth — the consistency should be like light cream. Rest the batter for 10–15 minutes. - Cook the blini.
Heat a non-stick pan over medium heat and brush lightly with butter.
Pour a small ladle of batter and swirl to spread thinly.
Cook for about 1 minute per side until golden. Stack them on a warm plate. - Assemble the magic.
Take one or two warm blini, spread a thin layer of sour cream, and top with a spoonful of trout caviar. Add a touch of dill or chives and a few drops of lemon juice if you like. - Serve immediately.
Best enjoyed with coffee or sparkling wine (because, let’s be honest, you’ve earned it).
