Serve these thick, Sephardic-style matzoh pancakes for breakfast throughout Passover week, either with honey and walnuts or with a sprinkling of grated semisoft cheese. Or maple syrup, of course.
Yield: Makes 3-inch pancakes
- Sunflower or safflower oil, for frying
- 1 cup matzoh meal
- 1 large egg
- 1/4 teaspoon salt
- 1 teaspoon sugar (optional)
Line a plate with several layers of paper towels.
Pour enough of the oil into the skillet to reach a depth of 1/4 inch; heat over medium heat, until the oil shimmers.
Meanwhile, put the matzoh meal in a mixing bowl; stir in just enough water to moisten it thoroughly (up to 1 cup), then stir in the egg, salt and sugar, if desired. The batter should be fluid but not runny.
Drop 5 large spoonfuls of batter into the hot oil. Cook for about 4 minutes, so the pancakes are golden on the bottom. Turn them over and cook for 1 to 3 minutes on the second side until evenly golden. Transfer to the paper-towel-lined plate to drain for no more than a minute or two.
Adapted from Spanish cook Janet Amateau.
Tested by Kris Coronado.
E-mail questions to the Food Section at email@example.com.