Categories: Cheese/eggs, Breads, Breakfast, Pancakes 
      Yield: 6 servings 
  
      8 oz Cheddar; Md, Grated               3/4 ts Salt 
    3/4 c  Dairy Sour Cream                1 1/2 ts Thyme 
      3 ea 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.