BEET & CARROT PANCAKES

Inspired by a recipe on Epicurious.com

• 1 1/3 cups (packed) coarsely shredded beets (from 2 medium)
• 1 cup coarsely shredded carrots
• 1 cup thinly sliced onion
• 1 large egg
• Sea salt and pepper to taste
• 1/4 cup whole wheat flour
• 2 tablespoons olive oil
• 2 tablespoons butter
• Creme Fraiche

Preheat oven to 250°F. Place baking sheet in oven.In a large bowl toss together beets, carrots and onion. Mix in egg, salt and pepper. Stir in flour until well blended. Melt 1 tablespoon butter with 1 tablespoon oil over medium heat in a heavy large skillet. Once hot, use a large spoon to pour 4 pancakes into the pan, flattening into 3-inch rounds. Flip once pancakes are nicely browned and cooked through, about 4 minutes per side. Keep cooked pancakes warm in oven, while you repeat the process with the remaining batter. Serve warm with a dollop of creme fraiche.