Potato-buckwheat pancakes with mascarpone and pollock caviar

For pancakes

For serving

Cooking

Boil jacket potatoes in slightly salted water.
Peel potatoes and wipe them through a fine sieve. Add sour cream and stir.
Mix dry ingredients and combine them with potato mass.
When mixture is ready add eggs, one at a time. Mix it thoroughly.
In a dry non-stick pan, fry 5-6 cm pancakes at low heat.
When the pancakes are ready leave them for 10 minutes to rest at room temperature.
Cover each pancake with mascarpone, pollock caviar, dill and serve.

Try

Delicacy Alaska pollack caviar "Lux"