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Serves: 4 | Prep Time: 20 minutes
- 1 large egg
- 1/2 cup buttermilk, plus more if necessary
- 1 tablespoons butter, melted
- 1/2 cup store-bought pancake mix
- 1 sweet potato, peeled
- ½ cup apple, peeled and finely chopped
- 2oz bourbon trout roe
- 4 Tablespoons high quality or European style butter
- 1 Tablespoon chives, minced
Cut the sweet potato into quarters and put in a medium saucepan with 1 teaspoon of salt and cold water to cover. Bring to a boil and reduce the heat and simmer for 15 to 20 minutes, until the potato is very tender. In a large bowl, whisk together the egg, buttermilk, and oil. Stir in the pancake mix until just combined. Fold in the sweet potato and apple. If the batter seems too thick, add more buttermilk until it reaches the desired consistency (it should be thick but still pourable).
Place a large, buttered griddle or pan over medium-high heat. Working in batches, spoon the batter into quarter size dollops and cook until the surface of the pancake is covered with bubbles, 1 to 2 minutes. Flip and cook the other side until golden, 1 minute more. Let cool slightly and top with small dollop of high quality butter and a teaspoon of caviar. Sprinkle with chives and serve.