Potato pancakes

Add the warm milk little by little. Stir in the butter with a ladle into an airy puree. Season with salt, pepper and nutmeg.

Cook the potatoes in water with salt for about 20 minutes. Drain and steam dry briefly. Stamp them, squeeze them into a puree cutter or rub through a sieve.

Mix the eggs, the onion and flour with the mashed potatoes.

Heat peanut or olive oil in a frying pan. Scoop the potato batter into the pan and press it flat to about 2.5 cm with a spatula. Bake until the bottom is light brown, turn over and bake the other side light brown. Bake for smaller scraps of batter.

Serve with sour cream or cottage cheese with chives, grated carrot with raisins, strips of mackerel or pieces of tuna, smoked salmon or honey with thyme.