8 oz Cheddar; Md, Grated
3/4 c  Dairy Sour Cream
3    Egg Yolks, Lg, Beaten
2 tb Unbleached Flour; PLUS
1 ts Unbleached Flour
3/4 ts Salt
1 1/2 ts Thyme
1/2 ts Mustard; Dry
2 tb Butter

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.