3/4 c. all-purpose flour
2 T. yellow cornmeal
1/2 t. dry mustard powder
1/4 t. salt
1/4 t. baking powder
2 carrots, grated (about 1 cup...Please use a food processor for the grating if you have one. It's exhausting doing it by hand!)
4 small green onions, thinly sliced
1 c. grated sharp Cheddar cheese, about 3 oz. (I admit, I never use this much cheese, but you might try it if you like the sound of it. I made it last night with goat cheese...kinder to the sinuses...instead of Cheddar, and it turned out fine.)
1 egg, lightly beaten
1/2 c. milk (cow, goat, soy, rice, whatever)
Combine flour, cornmeal, mustard, salt, and baking powder in a medium bowl. Add carrots, green onions, cheese, egg, and milk, and mix well.
Preheat the oven to 200 degrees. Set a baking sheet lined with paper towels inside. This is where you'll keep the done skillet cakes warm while you're cooking the others.
Heat a large nonstick skillet over medium heat. Be sure the skillet is hot before you put batter in. I tried doing otherwise, and the cakes got gummy and stuck to the nonstick skillet! Scoop about 1 - 2 T. of batter into the pan, and spread it flat with the back of your spoon to about 3 inches in diameter. Cook cakes 2.5 - 3 minutes per side, or until golden brown. Transfer to prepared pan in oven to keep warm. Repeat with remaing batter.
Serves 2 - 3.