Steps
- Whisk 2 cups of whole milk with ¾ cup of all-purpose flour. Beat in 1 large egg and 2 teaspoons of salt.
- Peel and coarsely grate 800g of potatoes. Stir into the batter and rest for 30 minutes.
- Heat a little butter in a skillet over medium heat. Add ½ cup of batter per pancake, spreading the grated potato evenly.
- Fry in batches for about 4 minutes per side, until golden, crisp at the edges, and cooked through, adding butter as needed.