In a small bowl combine sour cream with your flavoring choice: chipotle pepper, mustard or cranberry sauce. Set aside. In a large bowl, fold together onions, carrots, potatoes, egg, flour, salt and pepper until well combined. Heat 3 tablespoons oil in a large skillet over medium heat. Working in batches, form each pancake by dropping about 2 tablespoons of the potato mixture into the skillet. Space pancakes about an inch apart, flatten and cook, flipping once, until deep golden brown and cooked through, 8 to 10 minutes total. (Add remaining 3 tablespoons oil to skillet halfway through.) Transfer to a paper-towel lined baking sheet to drain briefly. Serve with a teaspoon of flavored sour cream on each.
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