MINI ROSEMARY PANCAKES WITH RED AND BLACK CAVIAR
60 g plain flour
¼ tsp baking powder
¼ tsp salt
1 egg beaten
3 tbsp finely chopped rosemary
1 tbsp sunflower oil
1 tsp grated lemon zest
1 tbsp lemon juice
125 g mascarpone
100 g red and black caviar
sliced black olives
1
sift flour, baking powder and slat together; make a well in the centre and add egg and milk to well
gradually draw in flour and mix to a smooth batter; stir in rosemary
brush a frying pan or griddle with the oil and heat over medium heat
working in batches, drop heaped teaspoonfuls of mixture into the hot pat and cook until bubbles appear and underside is golden, about 3 minutes
turn and brown other side
brush pan with oil between each batch of pancakes
cool pancakes
mix lemon zest and juice into the mascarpone
top each pancake with 1 teaspoonful of the mascarpone mixture and red or black caviar
garnish with the sliced black olives and serve
