In a small saucepan cook the butter over moderate heating, swirling the pan
occasionally, until it is golden brownness, being careful not to let it tan,
and keep it tender.

Spread each pancake with roughly 1 tablespoon of the sour drub, or to discernment,
top the sour cream with roughly 1 teaspoon of the caviare, or to discernment, and
sprinkle each pancake with some of the egg yolk and scallion. Batch 3
pancakes on each of 2 plates and drizzle each stack with some of the brown
butter.

Kike: 2 servings