4 tablespoons potato flour
2 cups matzah flour
2 teaspoons kosher-for-Passover baking powder
3 tablespoons brown sugar
2.5 cups milk
A pinch of salt
For frying: 2 teaspoons of oil or butter
Sift potato and matzah flours into a mixing bowl and add the rest of the ingredients. Mix until a smooth texture is achieved. Refrigerate the mixture for 30 minutes and then stir again.
Place a teaspoon or two of butter or oil on a frying pan. When butter foam subsides or oil shimmers, ladle batter onto pan, making pancakes of any size you like. Adjust heat as necessary; usually, first batch will require higher heat than subsequent batches.
Flip pancakes after bubbles rise to surface and bottoms brown, usually after 2 to 4 minutes. Serve with your choice of fresh jams, powdered sugar, maple syrup, applesauce or sour cream.