Title: Cheddar Pancakes
 Categories: Cheese, Quickbreads
      Yield: 6 servings
      8 oz Cheddar; md, grated
      3 ea Egg yolks, lg, beaten
      1 t  Unbleached flour
  1 1/2 t  Thyme
      2 t  Butter
    3/4 c  Dairy sour cream
      2 t  Unbleached flour; plus
    3/4 t  Salt
    1/2 t  Mustard; dry
  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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