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.
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
- Mix the matzo meal, water and salt into a small bowl and set aside to soften.
- Beat the egg whites until foamy, then gradually add the sugar and beat until stiff and glossy.
- Using the same beaters (no need to wash), beat the egg yolks until light, pale and thick.
- Stir the matzo meal mixture into the beaten yolks.
- Stir 1/4 of the egg whites into the yolk mixture to lighten, then gently fold in the remaining egg whites.
- Lightly butter or oil the preheated griddle or skillet.
- 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.
- 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.