Light and Delicious Passover Pancakes

Growing up, matzo meal pancakes weren’t a favorite food during Passover. Dense with a haven’t quite finished absorbing liquid matzo meal texture, Mom fried them in peanut oil and served them with Pesadik jam or jelly.

Tupelo Honey Jars. Photo courtesy of L.L. Lanier and Sons. www.lltupelohoney.com

Over the years, I’ve tried a few different recipes and after much trial, error, and matzo flavored Frisbees™, I have a pretty much foolproof recipe for a fluffy, tasty Passover pancake. Hope you enjoy it served with your favorite pancake toppings. We’re partial to Tupelo honey around these parts.

Makes approx 12 pancakes

Ingredients

  • 1/2 cup matzo meal
  • 1/2 cup water
  • 1/4 tsp salt
  • 3 eggs, separated
  • 2 Tbsp granulated sugar or vanilla sugar
  • Butter or Passover margarine or light cooking oil.

Equipment

  • Nonstick griddle or skillet – preheating while you make the batter
  • Hand mixer
  • 3 bowls
  • Rubber spatula
  • Measuring spoons and cups
  1. Mix the matzo meal, water and salt into a small bowl and set aside to soften.
  2. Beat the egg whites until foamy, then gradually add the sugar and beat until stiff and glossy.
  3. Using the same beaters (no need to wash), beat the egg yolks until light, pale and thick.
  4. Stir the matzo meal mixture into the beaten yolks.
  5. Stir 1/4 of the egg whites into the yolk mixture to lighten, then gently fold in the remaining egg whites.
  6. Lightly butter or oil the preheated griddle or skillet. 
  7. Drop the batter onto the pan by 1/4-1/3 cup spoonfuls. Spread out lightly so you don’t have a mountain in the middle.
  8. Cook until golden, flip and cook the other side. Serve up!

These will deflate a bit once off the heat, but the light and tender texture remains.

Quick Minestrone

Quick Minestrone Soup

Quick Minestrone Soup

  • 1 32 oz. box Imagine Light in Sodium Creamy Garden Tomato Soup
  • 4 cups (32 oz. ) chicken or vegetable broth such as Organic No-Chicken Broth
  • 2 (16-oz) bag Publix frozen vegetable soup mix (tomatoes, carrots, potatoes, okra, corn, green beans, lima beans, onions, celery)
  • 2 cups cooked protein of choice (leftover chicken, meatballs, firm tofu, vegetarian ‘meat’, etc. )
  • 1/2 tsp each dried thyme, basil, oregano
  • 1 cup fresh or frozen cheese tortellini or hearty (fresh or frozen) pasta of choice
  • Salt & Pepper to taste

Place first five ingredients in a 6 quart soup pot. Bring to a boil, then reduce to a simmer. Add the pasta and cook as long as recommended on the package or until tender. Taste for seasoning and add salt & pepper.

Serve hot as-is or with a sprinkling of Parmesan or Asiago cheese.

Enjoy!!

Curry-style Cauliflower & Potatoes

  
Adapted from this recipe: 

www.epicurious.com/recipes/food/views/indian-potatoes-peas-and-cauliflower-102405

My additions are in bold

  • 2 tablespoons vegetable oil
  • 1 pound russet potatoes, peeled, cut into 1/2-inch pieces
  • 1 tablespoon minced fresh ginger
  • 4 cups cauliflower florets, cut into bite-size pieces
  • Medium sweet onion, cut in eighths
  • 2 cloves garlic, minced
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground turmeric
  • 1/4 teaspoon ancho chili powder
  • 1/4 teaspoon paprika
  • 1/4 teaspoon cumin
  • 1/2 cup water or broth
  • 1/2 cup frozen peas, thawed
  • 2 tablespoons chopped cilantro

Heat oil in large skillet over medium heat. Add potatoes, onion, garlic and ginger; sauté until potatoes are lightly browned, about 3 minutes. Mix in salt, turmeric, chili powder, cumin and paprika; sauté 30 seconds, add  cauliflower and sauté 5 minutes. Add 1/2 cup water or broth; cover and simmer until vegetables are tender, about 5 minutes. Add peas and cilantro and simmer 2 minutes. Season with salt and pepper.