CHEDDAR PANCAKES

      Title: CHEDDAR PANCAKES
  Categories: Cheese, Breakfast
       Yield: 6 Servings
  
       8 oz Cheddar; md, grated
     3/4 c  Dairy sour cream
       3 ea Egg yolks, lg, beaten
       2 ts Unbleached flour; plus
       1 ts Unbleached flour
     3/4 ts Salt
   1 1/2 ts Thyme
     1/2 ts Mustard; dry
       2 ts 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 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. Makes about 2 dozen 3-inch cakes.
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