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CHEDDAR PANCAKES

Category:    Cheese, Bread
Yield:6 servings
 
      8 oz Cheddar; Md, Grated               3/4 ts Salt
    3/4 c  Dairy Sour Cream                1 1/2 ts Thyme
      3    Egg Yolks, Lg, Beaten             1/2 ts Mustard; Dry
      2 tb Unbleached Flour; PLUS              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. Makes
  about 2 dozen 3-inch cakes.
 

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