Matzah Meal Pancakes

This recipe serves two extremely important purposes:

1. Pancakes on Passover! Yes, it's possible!
2. Use up that leftover matzah meal because you've already had matzah balls for 6 nights straight and it's time for something else.

Not a year goes by that we do not make this recipe. My mom serves it just like her mom did, with the pancakes on elegant small glass dishes and the cinnamon-sugar topping poured into a green depression glass sugar bowl.


Matzah Meal Pancakes
Recipe by my bubbe, tradition continued by my mom

3 eggs
1 cup water
3/4 cup matzah meal
1/2 teaspoon salt
1/2 teaspoon sugar
Vegetable oil for frying

Beat eggs, add water and stir in matzah meal and seasonings to make a smooth batter, thick enough to drop from a large spoon. The batter can be made thinner or thicker by adjusting the matzah meal or water. Heat about 1/4 inch deep oil over medium heat until temperature is about 370 degrees. The temperature can be tested by sticking the end of a toothpick into the oil. If there are bubbles right around the wooden toothpick, the oil is the right temperature. Brown the pancakes on both side. Drain well and serve with cinnamon sugar or jam.