Sweet Potato & Apple Blini with Bourbon Infused Trout Roe
|Buttermilk||1⁄2 Cup (8 tbs) (Plus More If Necessary)|
|Butter||1 Tablespoon, melted|
|Pancake mix||1⁄2 Cup (8 tbs) (Store - Bought)|
|Sweet potato||1 , peeled|
|Apple||1⁄2 Cup (8 tbs), peeled and finely chopped|
|Smoked bourbon infused trout roe||4 Ounce|
|Butter||4 Tablespoon (High Quality Or European Style)|
|Chives||1 Tablespoon, minced|
Cut the sweet potato into quarters and put ina 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.