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 to form 3 inch cakes.
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.
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