MATZO MEAL PANCAKES
This is a great brunch dish, during Passover and any other time of the year. It can be served with cranberry sauce, applesauce mixed with fruit compote, maple or blueberry syrup or just plain with meat & cheese dishes.
Provided by Manami
Categories Breakfast
Time 15m
Yield 12 pancakes, 4 serving(s)
Number Of Ingredients 6
Steps:
- Beat eggs and combine with cold water, salt, 2/3 of the grated onion and enough matzo meal to make a stiff batter that will drop from the spoon.
- Heat the butter, margarine or vegetable oil in a heavy skillet and add remaining onion for flavor.
- Drop batter from spoon to form round cakes and fry until brown before turning over to brown on underside. (I imagine these could be baked on an oiled baking sheet in a 350F until golden brown).
- Lift out one at a time and drain thoroughly on paper towel, before serving.
- Enjoy!
MATZOH MEAL AND APPLE PANCAKES
Make and share this Matzoh Meal and Apple Pancakes recipe from Food.com.
Provided by Mirj2338
Categories Breakfast
Time 12m
Yield 15 pancakes
Number Of Ingredients 7
Steps:
- Beat the egg yolks until thick and pale in color.
- In a small bowl, combine the matzo meal with the water or milk.
- Stir into the beaten yolks.
- Beat the egg whites with the salt until stiff.
- Fold into the yolk mixture.
- Gently stir in the apple.
- Heat 1/4- inch of oil or butter in a heavy skillet.
- Drop the batter by tablespoonful into the hot oil; flatten lightly with the back of the spoon.
- Fry the pancakes until golden, about 4 minutes.
- Turn and cook for about 3 minutes on the second side.
- Don't crowd the pan.
- Add more oil or butter to the skillet as needed.
- Drain the pancakes on paper towels and sprinkle with cinnamon.
- Serve with warmed honey, passed separately.
MATZO MEAL PANCAKES (KOSHER FOR PASSOVER)
Steps:
- Mix the dry ingredients (matzo meal, sugar, salt) together. Add milk to dry ingredients and stir well. Gradually add the well beaten eggs to the matzo meal mixture blending gently. Drop by spoonfuls onto well oiled pan and fry until brown on both sides (flip when one side is done). Serve w/ sour cream, apple sauce, or jam. Posted to rec.food.recipes by [email protected] (Cari D. Burstein) on 1994, .
Nutrition Facts : Calories 794 calories, Fat 50.7009980769231 g, Carbohydrate 20.5213615184655 g, Cholesterol 2118.66 mg, Fiber 0.818076922893524 g, Protein 64.7651730769231 g, SaturatedFat 16.0994775 g, ServingSize 1 1 Serving (562g), Sodium 721.9225 mg, Sugar 19.703284595572 g, TransFat 8.37772307692308 g
MATZO MEAL PANCAKES
Steps:
- Beat eggs thoroughly. Mix matzo meal, sugar and salt, and combine with eggs. Add water. Let sit for 10-15 minutes. Adjust liquid to proper consistancy. Drop onto greased frying pan. Brown on both sides. Serve with cinnamon sugar, preserves, sour cream, powdered sugar or syrup.
APPLE CINNAMON MATZO BREI
Drizzle honey on this matzo brei-a dish made with matzo and eggs-for a wonderful breakfast treat during Passover.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Yield Serves 4
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees. Place pecans in a single layer on a rimmed baking sheet; toast in oven until they are light golden and aromatic, about 7 minutes. Shake pan halfway through baking to make sure the nuts toast evenly. Set aside to cool.
- In a medium saute pan set over medium-high heat, melt 1 tablespoon butter. Add apples; cook until lightly browned, about 5 minutes. Sprinkle 3 tablespoons sugar over apples; cook, stirring occasionally, until sugar has dissolved and caramelized, about 8 minutes. Stir in lemon juice, cinnamon, and raisins. Remove pan from heat; set aside.
- Break matzo sheets into 3-inch pieces, and place in a colander set in the sink. Pour 3 cups boiling water, one cup at a time, over the matzo, and drain.
- In a medium bowl, whisk eggs. Add salt and remaining 2 tablespoons sugar. Stir in the soaked matzo; mix until well coated.
- Melt remaining 4 tablespoons butter in a large skillet set over medium-high heat. Add matzo mixture, and cook until golden brown on both sides, about 10 minutes. Stir in two-thirds of the apple mixture until warm; transfer to a serving plate. Garnish with the reserved toasted pecans and the remaining apple mixture. Serve immediately.
KREMSILS - MATZOH MEAL PANCAKES
These are a favorite around our household and you don't have to wait for Passover to eat them. They are a nice change from the ordinary pancakes because they are flourless. This is one of the recipes that I am using from memory - let's hope it works. It worked - hurray!
Provided by Manami
Categories Breakfast
Time 35m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Melt 2 Tablespoons butter in large skillet.
- Turn off the heat.
- Break eggs into mixing bowl.
- Beat until thick and lemon colored.
- Add milk, matzoh meal, cottage cheese, butter, nuts, vanilla and salt.
- Beat until smooth.
- Turn heat on to moderate heat.
- Drop by spoonsful onto the skillet, this is where you can decide on the size of your pancakes.
- Fry until golden on both sides.
- Keep warm in oven, while making others.
- Serve on platter with maple syrup &/or the granulated sugar.
- Enjoy!
Nutrition Facts : Calories 474.6, Fat 28.4, SaturatedFat 13.7, Cholesterol 333.3, Sodium 702.5, Carbohydrate 36.8, Fiber 1.5, Sugar 1, Protein 17.4
MATZOH SCALLION PANCAKES
a nice light lunch dish, or serve with braised lamb for a fabulous dinner. recipe courtesy of gourmet
Provided by chia2160
Categories Southwest Asia (middle East)
Time 30m
Yield 30 pancakes
Number Of Ingredients 6
Steps:
- heat 2 tbsp oil in a skillet, add scallions and cook until softened, 2-3 minutes, remove and cool.
- in a big bowl mix together eggs, water, matzoh meal, salt& pepper.
- add scallions.
- heat 1/2 c oil is large skillet.
- using a 1/4 c size measuring cup add about 3 tbsp of batter per pancake to skillet, cook first side about 2 minutes, flip and cook 2 minutes more, remove to paper towels.
- repeat adding more oil to skillet as necessary.
Nutrition Facts : Calories 82.5, Fat 6.3, SaturatedFat 1, Cholesterol 35.2, Sodium 13.9, Carbohydrate 4.8, Fiber 0.2, Sugar 0.1, Protein 1.6
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