Instructions: Place the carrots in a bowl. Coarsely grate the potato, working quickly to avoid discoloration, and add it to the carrots, along with any liquid given off. Add the chives, ginger, and orange zest, and toss to combine. Sprinkle with the flour, salt, and pepper, and mix. Add the egg and combine well.

Heat 1 tablespoon each of the olive oil and the butter in a large nonstick skillet over medium-high heat until slightly foamy.

Spoon 1 level tablespoon of the vegetable mixture into the skillet for each pancake (cook about 5 at a time) and press with the back of a spatula to flatten them - they should be about 2 inches across. Cook until golden, 3 minutes per side, adding the remaining tablespoons of oil and butter as necessary.

Drain on paper towels. Serve immediately, or make ahead and, 15 minutes before serving time, place on a baking sheet, cover with aluminum foil, and heat in a low (250 degree) oven.

This recipe yields about 30 pancakes.

Comments: These are wild little cakes, with their touch of ginger. If you decide to make them in a larger size as a main course or a side dish, serve applesauce alongside for a winner accompaniment.

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