Matzah pancakes
4 servings
15 minutes
Matzah pancakes are a traditional Jewish dish filled with the warmth of family meals and the history of ancient traditions. Matzah, a symbol of the Passover holiday, transforms here into soft, airy pancakes with a delicate flavor. Soaked in a dairy mixture, it acquires a pleasant texture, while frying in vegetable oil gives it a golden crust. They are eaten warm, sprinkled with sugar or complemented with fruit jams. This dish unites generations and reminds us of the importance of memory and culture.
1
Whisk the eggs with half a cup of milk, salt, and sugar.
- Chicken egg: 3 pieces
- Milk: 150 ml
- Salt: to taste
- Sugar: to taste
2
Soak the matzah, broken into small pieces of two to three centimeters, in the beaten eggs for ten minutes to allow it to absorb the liquid and soften. If after ten minutes not all the liquid is absorbed, add more matzah.
- Matzo: 3 pieces
3
After ten minutes, without stirring the contents of the container, you can start baking pancakes. It is convenient to do this with a tablespoon, scooping the softened matzo and pouring it onto a well-heated pan greased with vegetable oil. One tablespoon holds enough matzo for one pancake. The batter sets quickly, so you only need to fry for a few seconds on each side.
- Vegetable oil: 20 ml
