Buckwheat Pancakes

Chef Ryan Ratino calls this dish his kitchen’s “demise.” (Those buckwheat pancakes, leavened with yeast, can be quite tricky to make.) But take one of the warm, slightly sour rounds, slather it with savory parsley-root ice cream (which gets its saltiness from pressed caviar), finish it with a few pearls of trout roe, and you’ll see why the creation is more than worth the bother.

Washingtonian

Jan 18, 2018