- 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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