Corn Cakes-Essence of Emeril

Directions

In a small bowl combine sour cream, chives and white wine; season to taste with salt and pepper and set aside.

In a mixing bowl whisk together all ingredients except oil and garnishes.

Heat a griddle or nonstick pan and brush with about 1 teaspoon oil.

Spoon tablespoonfuls of batter onto griddle and cook until they form a golden crust, turning once.

Remove and keep warm while you use up remaining batter.

Serve 3 cakes per person with a spoonful of chive cream and a dollop of caviar.

Sprinkle with choice of suggested traditional garnishes.