Potato pancakes (a typical German dish) aren't "pancakes" in the sense of American breakfast pancakes so I'm not sure what you're hoping for. But, you could try this:
1 cup warm milk (not greater than 110 degrees)
1 pound potatoes (peeled, washed and finely shredded with most of the liquid squeezed out)
2 tablespoons sugar
1/2 packet active dry yeast
2 eggs, beaten
1 cup AP flour
1/4 teaspoon salt
1/2 cup melted butter
Dissolve the yeast in a mixture of the mile and sugar. Stir to ensure it's completely dissolved.
Set aside for 7 - 10 minutes until it's nice and bubbly.
Add the remaining ingredients and mix until smooth.
Set aside in warm place in a covered bowl until it begins to get puffy, then brush butter onto your grill or skillet and ladle on about two tablespoons of the batter and spread into a thin even layer. Cook on first side until brown, flip and cook other side.
Serve with apple sauce.
Note: You may wish to adjust the flour to milk ratio to achieve the thickness of batter you want to work with.