[Photograph: Joel Russo]
These matzo pancakes are quicker and easier to toss together than even the simplest American-pancake recipe (short of a store-bought mix, anyway). Simply crush and wet the matzo, drain it, then mix with beaten eggs and cook. It’s a popular item on Ashkenazi Jewish tables, especially when sprinkled with sugar, and way better than its meager ingredient list could ever possibly suggest.
Why It Works
- Breaking up sheets of matzo allows you to control the size of the particles and therefore the final pancake texture.
- Soaking the matzo in water softens it, allowing it to form a rough batter when mixed with the eggs.
- 4 sheets matzo (about 1 1/2 ounces; 40g each)
- 4 large eggs
- Kosher salt
- Unsalted butter, for greasing the pan
- Granulated sugar, for serving
In a medium mixing bowl, crush matzo sheets into small pieces. (Exactly how small is a question of personal preference; you can reduce it all to a rough meal, or leave some larger chunks for a more varied texture.)
Add just enough cold water to saturate all the crushed matzo and let stand until softened, about 1 minute. Drain matzo, pressing out excess water, and return to the bowl.
In a small mixing bowl, beat eggs with a large pinch of salt. Add eggs to matzo and mix well.
In a large nonstick or cast iron skillet, melt 1 tablespoon (15g) butter over medium heat until foaming. Using a soup spoon, dollop matzo batter into pan, forming small oval pancakes. Cook until golden on the first side, about 2 minutes. Turn pancakes and continue cooking until golden on the second side, 1 to 2 minutes longer. Continue with remaining matzo batter, using additional butter as needed to keep the pan greased; adjust heat throughout to maintain a gentle but active sizzle.
Transfer matzo pancakes to a platter and keep warm. Serve with a dish of granulated sugar on the side, for sprinkling on top at the table.
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