WHOLE WHEAT MATZO LATKES
Whole grains add flavor to pancakes, and they do the trick with latkes too. Beaten egg whites make these light as clouds, as long as you eat them right out of the pan. A sprinkle of sugar adds a crunchy contrast for breakfast, or leave out the sugar from this recipe and serve them as a side dish for roast chicken or brisket.
Provided by Nick Fox
Categories breakfast, brunch, dinner, easy, lunch, quick
Time 15m
Yield 2 to 4 servings
Number Of Ingredients 7
Steps:
- Beat egg whites until stiff.
- Mix matzo meal with 1/2 cup cold water. Let it soak for 2 to 3 minutes, then mix in wheat germ, salt, sugar and cinnamon. Mix the egg yolks in well.
- Put a 1/4 inch of oil in a pan over medium heat. Fold the egg whites into the batter. When the oil is hot, but not smoky, add the batter, a round tablespoon at a time. When well browned, flip and brown the other side, about 2 minutes per side. Drain quickly on paper towels and serve hot, with sugar, honey or plain.
Nutrition Facts : @context http, Calories 152, UnsaturatedFat 8 grams, Carbohydrate 10 grams, Fat 10 grams, Fiber 2 grams, Protein 6 grams, SaturatedFat 2 grams, Sodium 121 milligrams, Sugar 0 grams, TransFat 0 grams
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