Cheddar Pancakes


Servings: 6
  • 8 ounces cheddar cheese, grated
  • 3⁄4 cup sour cream
  • 3 large egg yolks, Beaten
  • 2 tablespoons unbleached flour
  • 1 teaspoon unbleached flour
  • 3⁄4 teaspoon salt
  • 1 1⁄2 teaspoons thyme
  • 1⁄2 teaspoon dry mustard
  • 2 tablespoons butter
  • Set out a heavy skillet.
  • Put the grated Cheddar Cheese in a bowl and add the sour cream and egg yolks, mixing well after each addition.
  • Add the flour salt thyme and dry mustard, which have been mixed well in a separate bowl or cup.
  • Melt the butter in the skillet over low heat and drop the batter by Tbsp into the skillet.
  • Cook over medium heat until lightly browned on the bottom.
  • Loosen the edges with a spatula, turn and lightly brown the other side.
  • Serve at once with bacon or sausage.