Step 1

1 In a medium bowl, using a hand mixer on low speed, briefly beat the yolks and the cheese until combined

Step 2

2 Fold in the sugar until fully incorporated

Step 3

3 In a separate bowl, mix together 1/2 cup (63 grams) of the flour, the baking powder and the salt, then add it to the cheese mixture until fully incorporated

Step 4

4 The batter should be loose and a little sticky

Step 5

5 If it’s too dry, incorporate 1 to 2 tablespoons of heavy cream to loosen it

Step 6

6 Sprinkle 1/4 cup (31 grams) of flour onto a plate and dust your hands with a little of the flour, too

Step 7

7 Scoop out about 2 tablespoons of batter and place it on the floured plate

Step 8

8 Using your hands, coat the batter in flour and shape it into a round 2- to 3-inch patty; it will be loose and slightly sticky

Step 9

9 Repeat with the remaining batter, working as quickly as you can; you want the batter to remain cold

Step 10

10 (Add more flour to the plate, as necessary, to form the patties

Step 11

11 )

Step 12

12 In a large nonstick skillet over medium-low heat, melt the butter and heat the oil

Step 13

13 Using a spatula or your hands, transfer the patties to the skillet and cook them slowly, in batches, until the undersides are browned, 2 to 3 minutes

Step 14

14 (If the patties start to brown too quickly or burn, decrease the heat; if the pan starts to dry out, add more oil and/or butter as needed

Step 15

15 ) Using a thin spatula, gently flip the patties and cook on the other side until browned, another 2 to 3 minutes

Step 16

16 Serve hot, with a dollop of sour cream