Yield: 6
servings
8 oz
Cheddar; Md, Grated
3/4 ts
Salt
3/4 c
Dairy Sour Cream
1 1/2 ts
Thyme
3 ea Egg
Yolks, Lg, Beaten
1/2 ts
Mustard; Dry
2 tb
Unbleached Flour;
2 tb
Butter
1 ts
Unbleached Flour
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
tsp 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.