PANCAKES:

2 eggs, lightly beaten
2 tablespoons milk
2 tablespoons all-purpose flour
salt and pepper, to taste
1 pinch nutmeg
2 cups potatoes, shredded
1 tablespoon onion, grated
1/2 cup butter

SAUCE:

1/2 cup milk
8 ounces cream cheese, softened
1 teaspoon lemon juice
1 teaspoon lemon zest
1 10 oz. jar apricot preserves
1 tablespoon water

PANCAKES:

In a colander, rinse potatoes well under cold water to remove excess starch. Drain well.

In a large bowl, combine flour, salt, pepper and nutmeg. Add eggs and 2 tablespoons milk and beat until smooth. Stir in potatoes and onion.

In a large skillet, melt butter and add a rounded tablespoonful of potato mixture. Flatten with the back of a wooden spoon. Fry until crisp and golden on both sides.

Drain on paper towel and keep warm in a 100°F oven.

SAUCE:

Combine cream cheese and 1/2 cup milk in a saucepan, over low heat, and stir until smooth. Stir in lemon juice and zest.

In another saucepan, combine preserves and water. Stir over low heat until thoroughly heated.

Top pancakes with cream cheese sauce and preserves.

Makes about 6 servings.