In this 3-ingredient recipe, broken sheets of matzo are soaked until softened, folded with beaten eggs, and cooked up by the spoonful until crisp. Serve the pancakes with your favorite jam for a lovely dose of sweetness.
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- Yields:
- 10 – 12 serving(s)
- Total Time:
- 30 mins
- Cal/Serv:
- 126
- 6
sheets matzo, broken into 1- to 2-inch pieces (we used Streit’s)
- 4
large eggs
- 1/2 tsp.
kosher salt
- 2 1/2
to 3 Tbsp unsalted butter
-
Jam, for serving
Directions
-
- Step 1In large bowl, combine matzo with enough water to cover; let sit until softened, 5 minutes. Drain, gently pressing out excess water.
- Step 2In medium bowl, beat eggs and salt. Add matzo and fold gently until just combined.
- Step 3Melt 1 tablespoon butter in large nonstick skillet on medium. In batches, add spoonfuls of batter (about 1/4 cup each) and cook until golden brown, 3 minutes, then flip and cook until golden brown, 1 to 2 minutes more; transfer to wire rack. Repeat with remaining mixture, melting 1/2 tablespoon butter in pan for each new batch. Serve with jam if desired.
NUTRITIONAL INFORMATION (per serving): About 307 calories, 13.5 g fat (6.5 g saturated), 11 g protein, 312 mg sodium, 36 g carbohydrate, 1 g fiber
Did you make this recipe? Comment below!
Tina (she/her) is the food producer of the Hearst Lifestyle Group. She comes to Hearst with 10 years experience in the world of food styling for editorial, digital and television platforms. When she’s not cooking in her tiny Brooklyn kitchen, she can be found enjoying a beer at a local brewery, hiking in a national park or enjoying an afternoon at the beach.
Source : Goodhousekeeping
