Cheddar Pancakes (6 servings) 8 ounces Cheddar cheese - grated 3/4 cup sour cream 3 egg yolks - beaten 2 Tablespoons all-purpose flour 3/4 teaspoon salt 1 and 1/2 teaspoons thyme 1/2 teaspoon dry mustard 2 teaspoons butter Place the grated cheese in a bowl. Add the sour cream and egg yolks, mixing well after each addition. Mix together the flour, salt, thyme and dry mustard in a cup. Stir that into the cheese mixture. Melt the butter in a heavy skillet over low heat and drop the batter by heaping teaspoon amounts into the skillet. Cook over medium-low 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. A very thin, almost-cracker-like savory pancake that pairs well with egg dishes. It also makes a tasty snack. Mr Breakfast would like to thank baseball27 for this recipe. Recipe number 628. Submitted 9/14/2002.