Cheesy Cheddar Pancakes
Cheddar Pancakes recipe
Yield
24 servingsPrep
15 minCook
15 minReady
30 minLow Cholesterol, Trans-fat Free, Low Carb, Sugar-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | ounces |
cheddar cheese, medium
grated |
|
| ¾ | cup |
sour cream
dairy |
|
| 3 | each |
egg yolks
large, beaten |
*
|
| 2 | cups |
unbleached all-purpose flour
plus 1 tablespoon |
|
| ¾ | teaspoon |
salt
|
|
| 1 ½ | teaspoons |
thyme
optional |
*
|
| ½ | teaspoon |
dry mustard
|
|
| 2 | teaspoons |
butter
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 231.2 | ml/g |
cheddar cheese, medium
grated |
|
| 177 | ml |
sour cream
dairy |
|
| 3 | each |
egg yolks
large, beaten |
*
|
| 473 | ml |
unbleached all-purpose flour
plus 1 tablespoon |
|
| 3.8 | ml |
salt
|
|
| 7.5 | ml |
thyme
optional |
*
|
| 2.5 | ml |
dry mustard
|
|
| 1E+1 | ml |
butter
|
|
Directions
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 if using, 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 teaspoon 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.
