Grate raw potatoes into a muslin cloth and squeeze and much liquid as possible into a bowl. Let liquid stand for 20 minutes (do not dump).

Gently pour off liquid and keep the starch at the bottom of the bowl.

Add grated and mashed potatoes to the flour. Mix.

Add starch and salt to the potato mixture. Mix.

Slowly add about 3/4 of the milk to make the batter a pouring consistency. If batter is too thick continue adding milk. For a dense pancake use less milk, for a thinner pancake use more milk. This is really up to your preference.

Let batter rest appx 30 minutes.

Use a ladle to add batter to an oiled pan (I use a griddle) over medium heat. Cook 2-3 minutes or until golden.

Turn and cook another 2-3 minutes.

Eat warm or refrigerate, divided by parchment or wax paper.