6 oz. Swiss cheese (about 1 1/2 c., grated)
3/4 c. thick sour cream
3 egg yolks, slightly beaten
2 tbsp. + 1 tsp. all-purpose flour
3/4 tsp. salt
1 1/2 tsp. thyme
1/2 tsp. dry mustard
2 tbsp. butter

Grate Swiss cheese. Add sour cream and egg yolks to cheese, mixing well after each addition and a mixture of flour, salt, thyme and dry mustard. Melt butter in skillet over low heat. Drop batter by teaspoonfuls into skillet. Cook over medium heat until lightly browned by bottom. Turn and lightly brown other side. About 2 dozen.