4 c. peeled & grated potatoes (about 2 lbs.)
1 1/3 c. flour
2 tsp. salt
6 tbsp. milk
2 tbsp. butter
1/4 c. brown sugar
4 tbsp. melted butter

Squeeze grated potatoes as dry as possible.

In a bowl, combine the potatoes, flour and salt. Stir in the milk gradually, using just enough to make the mixture hold together. Let the mixture stand 1 hour.

Heat a 9" to 10" heavy skillet until very hot. Drop in the butter and let it melt. Pat the potato mixture into the skillet with a spatula, distributing it evenly. Cook over medium heat until the underside is set and golden brown. Slide the pancake out onto a plate and invert it back into the skillet. Let the other side brown. Serve the pancake straight from the pan with brown sugar and melted butter. 6 servings.