Potato Pancake Batter
2 baking potatoes, steamed whole, then peeled and crumbled
1 cup heavy cream
1 cup flour
3 teaspoons kosher salt
1 teaspoon ground white pepper
1/8 teaspoon ground nutmeg
2 teaspoons minced garlic
1/2 to 1 cup milk, as needed
Butter, as needed
Creamy Gorgonzola Mixture
4 tablespoons Wisconsin creamy gorgonzola cheese
1 cup peeled and diced pears
1 heaping tablespoon chopped fresh parsley
For the pancake batter, in a large bowl, combine the potatoes, eggs, cream, flour, salt, pepper, nutmeg and garlic; stir into a smooth batter. Adjust the batter consistency with milk.
Make a test pancake. In a nonstick pan, melt 1/4 teaspoon butter over medium heat. Add 1 teaspoon of the batter; cook until golden brown. Flip the pancake over; brown the other side. Taste the pancake; adjust the remaining batter's seasonings, if necessary. Strain the batter through a medium sieve; refrigerate the batter overnight.
For the creamy gorgonzola mixture, in a bowl, gently combine the pears and cheese; mix in the parsley.
To prepare the pancakes, repeat the process described for the test pancake. After turning each pancake over, spread 1/4 teaspoon of the creamy gorgonzola mixture over the top. Cook until the second side browns; remove from the pan. Drain on paper towels before serving.