Matzah Meal Pancakes
Fluffy and delicious pancakes made with matzah meal, perfect for Passover or any time of year.
10 mins
Prep Time
15 mins
Cook Time
4
Servings
Ingredients
- 1 cup matzah meal
- 4 large eggs
- 1 cup water
- 1 tbsp sugar
- 1/2 tsp salt
- 1/4 tsp cinnamon
- 2 tbsp vegetable oil
- Butter or oil for frying
Nutrition Facts
220Calories
6gProtein
30gCarbs
8gFat
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Instructions
1
In a large bowl, beat the eggs until well combined.
2
Add water, sugar, salt, and cinnamon to the eggs. Mix thoroughly.
3
Gradually stir in the matzah meal, mixing until the batter is smooth and free of lumps.
4
Let the batter rest for 10 minutes to allow the matzah meal to absorb the liquid.
5
Heat a skillet or griddle over medium heat and add a small amount of butter or oil.
6
Pour about 1/4 cup of batter for each pancake onto the skillet. Cook until bubbles form on the surface, then flip and cook the other side until golden brown.
7
Serve warm with maple syrup, honey, or your favorite toppings.
Chef's Tips
- Consistency Check: If the batter is too thick, add a little more water. If too thin, add a bit more matzah meal.
- Flavor Boost: Add a splash of vanilla extract or a pinch of nutmeg for extra flavor.
- Even Cooking: Keep the heat at medium to prevent burning while ensuring the pancakes cook through.
- Make Ahead: You can prepare the batter the night before and store it in the fridge for quick morning pancakes.
- Storage: Store leftover pancakes in an airtight container in the fridge for up to 3 days. Reheat in a toaster or oven.
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