This breakfast dish consists of broken matzoh soaked in egg and milk and then fried; work carefully, as the batter is very delicate. It can be served with Passover table syrup, maple syrup or even jam.
Servings: 4 large pancakes
- 4 sheets matzoh
- 1 1/2 cups warm milk
- 4 eggs, lightly beaten
- 1 pinch salt
- 1 teaspoon sugar
- 3 tablespoons vegetable oil or margarine, for frying
In a large bowl, break the matzoh into large pieces, add the milk and soak, stirring occasionally, until most of the milk is absorbed, about 10 minutes. Add the eggs, salt and sugar and stir to combine; the batter should be thin but lumpy.
In large nonstick skillet over medium heat, heat the oil or margarine. Add spoonfuls of the batter to make large or small pancakes. Cook, turning once, until both sides brown lightly. If necessary, reduce the heat slightly. Repeat with the remaining batter. Serve immediately.
From cookbook author Marcy Goldman.
Tested by Marcy Goldman.
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