How to Make Matzo Meal Pancakes for Passover

When I was a kid, my mother used to make matzo meal pancakes as a traditional breakfast dish for Passover. To me, it was always tastier than regular pancakes and I wondered why she didn’t make them year-round. As an adult, the cravings would occasionally return as part of my memories of her. I knew that I couldn’t find a Jewish deli that made these pancakes, even during Passover. So, I decided that I’d make my own matzo meal pancakes, even though I knew that it would never be as good as Mom’s.

Difficulty: Easy

Instructions

Things You'll Need:

• Box of Matzo Meal mix
• Eggs
• Sugar (optional)
• Cooking oil
• 2 mixing bowls
• Skillet
• Cooking spoon

1. Take three eggs and put the yolks and the whites in separate mixing bowls.

2. Beat the yolks with a teaspoon of sugar. Note that sugar is an optional ingredient because sugar caramelizes quickly and can cause the pancake to brown or burn. Beat the whites until they’re stiff.

3. Add ½ cup of matzo meal (I like Manischewitz) with ¾ cup of water (or milk) to the egg yolks. Mix them together. Add the folded egg whites to the batter and mix.

4. Refrigerate the batter until it’s chilled. Some folks prefer refrigerating their batter over night.

5. Cover the surface of the skillet with the cooking oil of your choice. (I use olive oil). When the oil begins to sizzle, pour the batter in the pan spoon by spoon.

6. Fry until it reaches the level of crispness you prefer. I prefer my mother’s style of matzo meal pancake: golden brown with lacy edges. Flip the pancake over and cook the other side to same level of crispness.

7. Drain the pancakes on a paper towel and serve.

Tips & Warnings

• While I prefer my pancakes without much embellishment, some folks like to add chopped walnuts into the batter.

Resources

• Recipe from Manischewitz

[BByro]

on 10/18/2008 This recipe comes out just as I remember my Mom's and it's still as delicious on a cold morning. I had mine with a drizzle of honey. Delicious memories.