Peel, cube, and toss the potatoes in a blender. Pour on the buttermilk and salt. Blend until smooth.
Add the flour and pulse briefly until combined.
Cook in a little butter in a pan over medium/medium-high; pour into the preheated non-stick pan, rolling the batter around like a crepe (it will be a little thicker – somewhere between a crepe and a pancake).
Play around with the heat levels until you get it just right. Mine took up to 5 minutes on the first side.
If you taste raw potatoes, then you cooked them too fast, over too high temperatures. It takes time for the pancake to cook all the way through