8 oz Medium cheddar; grated
3/4 c Dairy sour cream
3 lg Egg yolks; beaten
2 tb Unbleached flour; +1 ts
3/4 ts Salt
1 1/2 ts Thyme
1/2 ts Dry mustard
2 tb 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 ts 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 pork sausage.
