- 2 cups shredded cheese
- 1/4 cup flour
- 1/2 teaspoon salt
- 2 teaspoons yellow mustard
- 4 medium eggs
- 1/2 cup yogurt or buttermilk
- Margarine or bacon grease for frying
In a medium sized bowl toss together the
cheese and flour and salt. I do it with my
hands, but you could use a fork. Stir in the
mustard, eggs and yogurt or buttermilk. Mix
very well with a fork or wire whisk. Heat 2
tablespoons of fat in a large skillet over
medium high heat. Drop the pancake batter by
large spoonfuls onto the hot skillet. Fry
until the underside is crispy brown, then
turn and brown the other side. This recipe
will serve 6 as a main dish, if accompanied
by potato salad, spinach, and sliced
tomatoes. If you have any leftovers, they
make nice sandwich fillings with lettuce and
tomato.
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