Mexican Breakfast - cooking recipe

Ingredients

6 eggs
3/4 c. all-purpose flour
1 1/2 tsp. baking powder
1/2 tsp. salt
1/2 tsp. celery salt
1 1/2 c. shredded Cheddar cheese
butter
Mexican Sauce

Preparation

Beat eggs at high speed of mixer until thick, about 10 minutes. Combine flour, baking powder, salt and celery salt. Gradually add flour mixture to eggs, beating at low speed just until dry ingredients are moistened. Add cheese.
Pour 1/2 cup batter into lightly buttered warm skillet.
Turn when brown and bake the other side. Serve 3 puffs for each person and cover with the warm sauce. Serves 4.