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.

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


  • 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.


  • 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.



Corn Chowder Loosely Based on a Mark Bittman Recipe


4 ears of corn

2 Carrots, cut to approximately 1/4″ dice

Large rib of celery,  cut to approximately 1/4″ dice

1 medium/large sweet onion, diced fine

4 small/medium Yukon Gold potatoes, peeled and  cut to approximately 1/2″ dice

1 large clove garlic, minced

3 slices low-fat turkey bacon, diced (I use Oscar Mayer Selects – the one without nitrates, etc.)

1 can cream style corn

2 bay leaves

Olive oil


2 cups milk (I used whole milk)

2 T all purpose flour

Salt, pepper, marjoram


Sharp paring knife and/or corn stripper

Sharp chef’s or similar knife

Sturdy tongs OR silicone mitt

Cutting Board

4 quart pot

6 quart pot


Using the paring knife or corn stripper, remove the kernels from the ears of corn and set aside. Place the cobs in the 4 quart pot, add the bay leaves and water to cover. Bring to a boil and simmer for 15 minutes. Remove from heat and discard bay leaves. Using tongs or mitt to hold each ear, take the paring knife and scrape the bits remaining on the cobs into the corn broth. Discard the cobs and set the broth aside.

Heat some olive oil in the 6 quart pot and add the turkey bacon. Sauté for a few minutes, then add the carrots, celery, onion, and garlic. Sauté for 8-10 minutes, stirring occasionally, until the onions are translucent. Add the potatoes, corn, cream style corn and corn broth. Bring to a boil then lower the heat and cover. Simmer for 10 minutes.

About 2 minutes before the timer ends, warm the milk in the microwave or on the stovetop. You want it warm, not hot.  Whisk in the flour and about 1/4 teaspoon of marjoram. You will need to whisk it again before adding it to the pot.

After the 10 minutes are up, slowly add the milk mixture to the pot, stirring constantly. Bring back up to a simmer and stir constantly until soup is thickened.  Lower the heat, taste for seasoning and add salt & pepper as desired. A shot or two of hot sauce probably would be good here, too.

Serve hot and enjoy!