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Whisk together milk and flour in a bowl.
Mix eggs and salt.
Grate the potatoes on the fine or coarse part of a grater and mix them into the batter.
Let it rest for 30 minutes before frying the potato pancakes.
Heat a generous dollop of butter in a frying pan.
Pour about ½ cup of batter into the pan and fry to a thick pancake.
Fry on medium heat on both sides until the pancake is golden brown and crispy on the edges.
Place the pancakes on a plate or in a baking dish and keep them heated in the oven at about 75°C (165°F).
Fry the bacon or sliced pork until they are golden and crispy, then let them drain on some paper or kitchen towels.
Serve the warm potato pancakes with fried bacon or pork and lingonberry jam.