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Matzo Meal Pancakes
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Provided By:
Ruth Cousineau

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    • These easily made breakfast or brunch pancakes also taste great with charoset and maple syrup. Whole-wheat matzo meal makes them even more nutritious. The recipe is easily doubled. As a variation, omit the sugar and vanilla from the batter and you can serve these with smoked salmon and sour cream for a light lunch.

    Recipe makes 12 3-inch pancakes and serves 3 to 4 people.

    Ingredients

    Serves:

    Directions

    Preheat oven to 200°F with rack in middle.

    Whisk together eggs with sugar, salt, lemon zest, vanilla, and 2 tablspoons oil in a medium bowl until well blended, then whisk in matzo meal. Let mixture stand 5 minutes.

    Heat 1 tablespoon oil in a large 12-inch skillet over medium heat until it shimmers. Using 3 tablespoons of batter per pancake, drop batter into hot oil and cook 6 pancakes until browned on bottoms, 2 to 3 minutes. Turn and cook until browned and puffed, 2 to 3 minutes. Transfer to an ovenproof platter lined with paper towels and keep warm oven while making more pancakes with remaining oil and batter.

    Accompaniments: sour cream and cherry preserves or your favorite jam

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    1 Comment

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    jsg1818

    This is a nice variation on the classic matza meal pancake.

    April 05 2010 at 10:57 PM Report abuse rate up rate down Reply

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