Ingredients for Passover Pancakes
- 1 cup matzo meal
- Milk
- 1/4 teaspoon salt
- Eggs
- Fat
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How to Make Passover Pancakes
- In a medium bowl, whisk together the matzo meal and milk (or juice) until well combined. Let the mixture sit for 5 minutes to allow the matzo meal to soften.
- In a separate bowl, whisk together the egg yolks and salt until light and frothy.
- Gently fold the egg yolk mixture into the matzo meal mixture.
- In a clean, grease-free bowl, beat the egg whites with an electric mixer until stiff peaks form.
- Carefully fold the egg whites into the yolk and matzo meal mixture until just combined. Be gentle to avoid deflating the egg whites.
- Heat 2 tablespoons of oil or butter in a lightly oiled non-stick skillet over medium heat.
- Drop spoonfuls of the batter onto the hot skillet, leaving space between each pancake.
- Cook for 2-3 minutes per side, or until golden brown and cooked through.
- Serve immediately with your favorite Passover toppings (such as applesauce or fruit preserves).
Nutrition Information (Approximate per serving)
Sodium
27 g
Sugar
1g
Fat
25g
Carbs
4g
