1/2 cup milk (more or less depending on your batter consistency)
Add ins: either 1/2 cup minced onions or 1 Tbsp each cinnamon and vanilla (some likes it savory, I like it sweet)
Steps:
Combine all dry ingredients in a mixing bowl. Add in egg and milk, whisk together until batter is smooth (2-3 minutes).
Enlist your helper to chop, chop, chop up them taters. We have a handy, dandy slap chopper to get the job done, but you could use a food processor or a grater to do it as well. After you have all your taters shredded, add it to the batter and stir it up.
Now, my great grandmother did these babies in the fryer, but since we like our arteries, I decided to PAM up a skillet and cook them like normal pancakes. Pour 1/4 cup (or so) of batter onto a skillet and cook until bubbles form, and then flip. Repeat until all your pancakes are cooked up!
If you survey the internet, cookbooks, or speak to family members and friends you are likely to find that both raw and cooked potatoes find their way into some version of potato pancakes. Take your pick from some of the tips found in this page.