- 1/2 cup crème fraîche or sour cream
- 4 teaspoons minced lemon peel (yellow part only)
- 3/4 cup all purpose flour
- 3/4 cup buttermilk
- 1/3 cup beaten eggs (about 1 1/2 large eggs)
- 1/4 cup chopped mixed fresh herbs (such as parsley, chives and mint)
- 2 tablespoons chopped shallots
- 1 1/2 tablespoons butter, melted
- 3/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 8 teaspoons (about) butter
- 3 tablespoons caviar
- Stir crème fraîche and lemon peel in small bowl to blend. Season with salt and pepper. Set aside. Mix flour, buttermilk, eggs, herbs, shallots, melted butter, baking powder and baking soda in medium bowl until well blended.
- Melt 2 teaspoons butter in large nonstick skillet over medium heat. Working in batches, drop batter by heaping tablespoonfuls into skillet, spreading each pancake to 3-inch round with back of spoon and adding 2 teaspoons butter to skillet for each batch. Cook until bottom is golden, about 3 minutes. Turn over and cook until bottom is golden, about 2 minutes. Transfer to plates. Top each pancake with dollop of lemon crème fraîche and caviar.