cheddar pancakes

Directions

1. 1

   Cheddar Pancakes Yield: 6 servings 8 ounces medium Cheddar, grated 3/4 cup sour cream 3 large egg yolks, beaten 3/4 teaspoon salt 1 1/2 teas

2. 2

   Put the grated Cheddar Cheese in a bowl and add the sour cream and egg yolks, mixing well after each addition

3. 3

   Add the protein powder salt thyme and dry mustard, which have been mixed well in a separate bowl or cup

4. 4

   Melt the butter in the skillet over low heat and drop the batter by teaspoon into the skillet

5. 5

   Cook over medium heat until lightly browned on the bottom

6. 6

   Loosen the edges with a spatula, turn and lightly brown the other side

7. 7

   Serve at once with bacon or pork sausage

8. 8

   Makes about 2 dozen 3-inch cakes