Cheddar Pancakes

(6 servings)

  • 8 ounces Cheddar cheese - grated
  • 3/4 cup sour cream
  • 3 egg yolks - beaten
  • 2 Tablespoons all-purpose flour
  • 3/4 teaspoon salt
  • 1 and 1/2 teaspoons thyme
  • 1/2 teaspoon dry mustard
  • 2 teaspoons butter
Place the grated cheese in a bowl. Add the sour cream and egg yolks, mixing well after each addition.

Mix together the flour, salt, thyme and dry mustard in a cup. Stir that into the cheese mixture.

Melt the butter in a heavy skillet over low heat and drop the batter by heaping teaspoon amounts into the skillet.

Cook over medium-low 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.

A very thin, almost-cracker-like savory pancake that pairs well with egg dishes. It also makes a tasty snack.

Mr Breakfast would like to thank baseball27 for this recipe.

Recipe number 628. Submitted 9/14/2002.