Saturday, April 18, 2009

Cheddar Pancakes

8 ounces medium Cheddar, grated
3/4 cup sour cream
3 large egg yolks, beaten
3/4 teaspoon salt
1 1/2 teaspoons thyme
1/2 teaspoon dry mustard
2 teaspoons butter
2 tablespoons unflavored protein powder

Set out a heavy skillet. Put the grated Cheddar Cheese in a bowl and add the sour creamand egg yolks, mixing well after each addition. Add the protein powder salt thyme and drymustard, 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 aspatula,turn and lightly brown the other side. Serve at once with bacon or pork sausage.
Makesabout2 dozen 3-inch cakes. Yield: 6 servings

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