Potato pancake base

We are doing a potato "pancake" right now. Done in 8 inch egg pans, with apple preserves, sour cream, dill, salmon roe and cured salmon. Make sure to season the potatoes well before and after... Make a batter of: 6 eggs, 2 TB pork spice, 1 pint flour, 2 TB salt, 4 cups milk, 4 cloves of garlic, micro planed. Box grate and squeeze out all moisture of 5 Idaho potatoes and mix with the preceding batter. Fry in hot egg pans (canola or grape seed oil) until golden brown on each side. Place on a rack and keep warm until service.