Cook the potatoes in hot salt water for around 25 minutes.
Drain, mash and leave to cool.
Add the flour and the baking powder to the potatoes.
Mix together the milk, eggs and sugar and season with a pinch of salt and some nutmeg.
Add this to the potatoes, mix well and leave to rest for 20 minutes.
Mix again and then shape into small pancakes (8 - 10 cm diameter).
Fry in the hot clarified butter until golden brown.
Serve on a plate with a knob of butter and drizzled with maple syrup.