- ½ cup blue cornmeal
- ¼ cup all purpose flour
- 1 tsp. sugar
- ½ tsp. baking powder
- ½ tsp. black pepper
- Pinch cayenne pepper
- 1 large egg, separated
- ½ cup milk
- 3 Tbsp. unsalted butter, melted
- 5 Tbsp. California Olive Ranch extra virgin olive oil, divided
- 2-3 Tbsp. Crème Fraîche, recipe follows
- 1-2 Tbsp. Sterling Caviar
Sift the dry ingredients into a large bowl.
Combine the egg yolk, milk, melted butter, and 1 tablespoon California Olive Ranch extra virgin olive oil in a medium bowl. Create a well in the dry ingredients, and add the liquid, stirring just until mixed. Set batter aside to rest for 30 minutes.
Beat the egg white in a small bowl until soft peaks form, gently fold into the batter. Preheat griddle and rub well with a portion of the olive oil. Pour a tablespoon of batter into the hot pan, forming a 2-inch pancake. Cook on one side until bubbles begin to appear and the edges turn a golden brown. Flip and cook for about 20 seconds to finish. Remove from pan and immediately top with a teaspoon of Crème Fraîche, then about a ½ teaspoon of Sterling caviar. Repeat. Serve warm.
- 1 cup heavy cream
- 1 Tbsp. buttermilk
- Pinch kosher salt
Stir the cream, buttermilk, and salt together in a small bowl. Cover the bowl loosely with plastic wrap, but do not seal. Set the bowl in a warm place, about 75° to 85°. In 18 to 24 hours the cream will thicken. Place back in warm place for another 4 to 6 hours if the cream is not to desired viscosity.
Recipe courtesy of Bradley Ogden, Bradley Ogden's, Las Vegas