Carrot Ginger Scallion Pancakes

The trick here is adding barely enough egg and flour to hold the carrots together. Uschi and I went through a few batches before it seemed to gel. Simultaneously, the pans seemed to take a little bit to find their heat.

I have never measured the ingredients and have always winged this visually and by taste.
We made enough for a party of 21. There was not one pancake left.

1. Mix together:
- Grated Carrots
- Minced or Grated Ginger
- Thinly Sliced Scallions
- Thinly Sliced Shallots
- Grated Meyer Lemon Rind

2. Add:
- Ground Cinnamon
- Ground Cardamon
- Cumin Seed
- Freshly Ground Pepper
- Salt
- A little sugar to taste

You will need to taste and tweak to your liking.

3. Then add:
- Lemon Juice

4. Separate 4 to 5 eggs. Beat the egg whites till stiff peaks form.

5. Turn oven to 200 degrees or so.

6. Mix egg yolks into carrot mixture and very little flour. I usually start with about 1/4 cup and then add from there. Add enough egg whites to get desired consistency.

7. Heat a non-stick skillet. Usually I use a little olive or vegetable oil, but tonight the pancakes did better without any oil, so that was new. Spoon out about a tablespoon or more of the carrot mixture onto pan and flatten out. Depending on the size of your pan, add as many pancakes as you can fit without crowding. Allow to brown on one side before flipping. If they fall apart, you will need to add more flour or egg, tweaking until you get the right balance. (One day I will write the proportions down).

8. Keep pancakes in oven till all are done. Serve with Creme Fresh and Smoked Salmon.