Parmesan & Sage Potato Pancakes

Ingredients

• 3 medium potatoes
  
• 40 grams grated parmesan cheese
  
• 2 eggs
  
• 1/2 glass of milk
  
• 3 big sage leaves
  
• 1 teaspoon baking powder
  
• 1/4 cup flour (I used “0”)
  
• 1 teaspoon grated nutmeg
  
• salt
  
• Extra virgin olive oil
  

Directions

1. Peel and cut in pieces the potatoes. Place them in a pot, covered with cold water and sprinkled with a generous pinch of salt. Bring to a boil and cook for 8-10 minutes, until fork tender.
2. Blend parmesan cheese, sage leaves and nutmeg.
3. Mash the potatoes and place them in a large bowl, add the aromatic parmesan, the eggs, milk, flour, a tablespoon of olive oil and baking powder. Stir and taste, add salt if necessary.
4. Bake pancakes as usual (I used a squeeze bottle to give them a regular shape): grease the pan with olive oil, pour the pancake batter with a scoop, spoon or whatever, wait for bubbles all around the edges (about 1 minute), turn around and cook for another minute, on low/medium heat.
5. Serve a pile of pancakes seasoned with melting sage butter… and hashtag #foodporn!