For pancakes
- Potatoes – 250 g
- Buckwheat flour – 10 g
- Premium wheat flour – 10 g
- Sour cream (room temperature) – 70 g
- Egg (large) – 2 pcs
- Salt – 5 g
- Baking powder – 3 g
For serving
- Mascarpone – 150 g
- Pollock caviar – 130 g
- Fresh dill, several bunches
Cooking