The recipe here is written as published, with permission, in
First Bites by Leigh Ann Chatagnier. When making these cakes for Lana, who is for all intents and purposes eating the same food we are, I used canned, full-fat coconut milk in place of the milk; chose sharp cheddar cheese (and bumped it up by an extra handful); used an entire scallion; and added ¾ tsp sea salt.
Using exactly ¼ cup of the mixture for each cake, this recipe will yield a perfect baker's dozen (13 cakes).