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Cheddar Cheese Pancakes


Top of Form

8 Ounces cheddar cheese, Grated
3/4 cup dairy sour cream
3 egg yolks, large, beaten
2 tablespoons unbleached flour; Plus 1 teaspoon unbleached flour
3/4 Teaspoon salt
1-1/2 Teaspoons thyme
1/2 Teaspoon dry mustard
2 Tablespoons butter
Bottom of Form


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.

Makes about 2 dozen 3-inch cakes.

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