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 8-10 minutes, until fork tender.

Blend parmesan cheese, sage leaves and nutmeg.

Mash the potatoes and place them in a large bowl, add the aromatic parmesan, eggs, milk, flour, a tablespoon of olive oil and baking powder. Stir and salt to taste.

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, over low/medium heat.

Serve a pile of pancakes seasoned with melting sage butter…