Corn Pancakes With Creme Fraiche and Gold and Black Caviar

• 1 1/2 cups frozen corn, defrosted
• 3 eggs
• 1/4 cup plus 2 tablespoons all-purpose flour
• 3/4 teaspoon salt
• Freshly ground pepper to taste
• 1 teaspoon olive oil
• 3 tablespoons creme fraiche
• 2 tablespoons golden caviar
• 2 tablespoons sevruga caviar
• 1 tablespoon chopped fresh chives

1. Place the corn in a food processor and pulse a few times.
2. Add the eggs, flour and salt and pepper, and process until smooth.
3. Brush a large nonstick skillet with the olive oil, and heat until hot over medium heat.
4. Working in batches, drop the batter in by tablespoons, and cook until golden brown, about 20 seconds a side.
5. Top each pancake with 1/4 teaspoon of creme fraiche; then, add 1/4 teaspoon of golden caviar and 1/4 teaspoon sevruga.
6. Sprinkle with chives, and serve immediately.

frozen corn, eggs, flour, salt, freshly ground pepper, olive oil, creme fraiche, golden caviar, caviar, fresh chives

Taken from cooking.nytimes.com/recipes/846 (may not work)