Soak the dried mushrooms before beginning to make the pancakes. Warm water should cover them; leave for two hours. Making the sauce, use the soaking water.
1.3 pounds of potatoes, 1 ounce of dried mushrooms, preferably porcini, 1 tablespoon of butter, Oil for frying, 1/2 teaspoon of nutmeg, A pinch of salt and pepper.
Arange the wet mushrooms in a pan set on hot oil. About four minutes, sauté; then, let cool.
On a medium grater, coarse the potatoes. Pull the extra water out. Toss with nutmeg, salt, and pepper.
Spoon the chilled mushrooms over shredded potatoes and stir.
On a pan set on heated oil and a tablespoon of butter, spread the mixture. Fry until the bottom of the pancake browns.
Turn around and cook till equally golden. Carefully remove from the pan, arrange on a parchment paper-lined baking sheet, then bake for 4 minutes at 338 degrees Fahrenheit.