In a large bowl, mix the carrots and flour with a fork. Stir in the eggs and milk. Flavor with mace, if desired. Mix thoroughly.

Heat a griddle over moderate heat until a drop of water hisses on contact. Stir the oil into the batter, and using a 1/4 cup measure, drop the batter onto the griddle. Spread with the back of the measuring cup into 3- to 3 1/3- inch rounds. When they are brown on the bottom, about 2 minutes, turn them to brown the other side. The cakes will be pleasingly shaggy in appearance. Keep them warm in a 200 degree oven until the remaining cakes are made.

Serve two pancakes to each person, with a scoop of orange hash on the side.

Orange Hash

- 2 seedless navel oranges
- 1 small eating apple
- 2 Tablespoons honey

Cut the peel and pith of the oranges with a sharp knife. Remove the central pith and separate the fruit into sections. Drop into the food processor. Peel and core the apple, cut into chunks, and add to orange sections. Pulse the food processor on and off until the apple is in tiny pieces and all the orange membrane has been chopped small. Do not puree the fruit.

Pour the mixture into a strainer placed over a bowl, reserving the liquid for another use. Place the hash in a small bowl and stir in the honey. Mix thoroughly. This makes about 1 cup.

Serve Orange Hash on the side of each pancake serving.




In her book, Pancakes, Dorian Leigh Parker dedicates this recipe to her grandsons and says, "I recommend these deliciously crunchy pancakes to desperate mothers. Their names alone will open sleepy breakfasttime eyes."

Mr Breakfast would like to thank Mr Breakfast for this recipe.

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