Put the grated potatoes in a colander and rinse well under cold, running water. Squeeze, then dry thoroughly in a tea towel.
In a large mixing bowl, beat the flour, salt, black pepper and milk together with a wooden spoon until smooth. Add the potatoes and sage and mix. Make sure the grated potatoes are evenly coated with the batter. Divide the mixture into eight equal portions.
Heat half the butter or oil in a large, nonstick frying pan until sizzling hot. Spoon four portions of the mixture into the pan to form cakes about 8 cm in diameter. Fry over medium heat for 5 minutes, or until golden and crisp underneath, then turn and fry the other side. Drain the potato pancakes on paper towels, arrange on a serving platter and keep hot while cooking the remaining pancake mixture.
When you are ready to serve, garnish the platter with a few fresh sage leaves, if desired.
This didn't quite turn out as expected. It didn't really form a batter per se. Ended up adding another 1/4 cup of flour, 1 egg and 1/4 cup milk to make the requisite batter. Once the batter was sorted this was ok but needed more seasoning. - 08 Mar 2011