Serves 4
25 min
Whole-Grain Matzo Meal Pancakes
Recipe GLPR42e37e3695e682
Light and fluffy pancakes made from whole-grain matzo meal, eggs, and water. These savory pancakes are naturally grain-free and perfect for Passover or any occasion. The separated eggs create an airy texture, while a touch of salt enhances the flavor. Serve warm with your favorite toppings.
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Ingredients
½ cup whole-grain matzo meal
½ cup water
1 teaspoon salt
4 extra-large eggs, separated (whites and yolks)
2 tablespoons neutral oil (canola or similar), for the pan
Directions
In a medium bowl, whisk together the matzo meal, water, and salt until smooth, ensuring there are no lumps.
In a separate bowl, beat the egg yolks until pale and creamy, then fold them gently into the matzo meal mixture until fully combined.
In another clean bowl, whip the egg whites with a mixer or whisk until stiff peaks form.
Carefully fold the beaten egg whites into the matzo mixture in two additions, maintaining as much air as possible.
Heat a skillet or griddle over medium-high heat and generously coat with oil.
Pour approximately 1/4 cup batter per pancake onto the hot skillet. Cook for 2–3 minutes until the bottom is golden brown and set.
Carefully flip each pancake and cook for another 1–2 minutes on the second side until lightly browned. The pancakes are fully cooked once set and golden.
Transfer finished pancakes to a warm plate and serve immediately with your choice of toppings.
