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Ingredients
| cheddar cheese: 8 oz (grated) |
| sour cream: 3/4 cup |
| eggs: 3 (yolks, large//beaten) |
| unbleached all-purpose flour (unsifted): 2 Tbl |
| unbleached all-purpose flour (unsifted): 1 tsp |
| salt: 3/4 tsp |
| dried thyme (leaves): 1 1/2 tsp |
| ground mustard: 1/2 tsp |
| salted butter: 2 Tbl |
Cheddar Pancakes
Credit: Food.com
User rating:
-
Prep Time
10 min -
Cook Time
15 min -
Servings
24 serving(s)
Tags
- 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 Tbsp 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 sausage.