Serves 4
20 min
Matzo Pancakes (Chremslach)
Recipe GLPRd44aaea3920f5d
Golden, crispy-edged matzo pancakes made by soaking matzo sheets in water and eggs, then pan-frying until caramelized. A traditional Jewish dish that is light, tender, and perfect served warm with a sprinkle of sugar.
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Ingredients
4 sheets matzo
4 large eggs
1/2 cup water
Kosher salt, to taste
2 tablespoons unsalted butter
Granulated sugar, for serving
Directions
Break the matzo sheets into pieces and place them in a shallow bowl. Pour the water over the matzo and let soak for 1–2 minutes until just softened but still holding their shape.
Crack the eggs into a separate bowl and beat them lightly with a pinch of kosher salt until well combined.
Gently fold the soaked matzo pieces into the beaten eggs until evenly coated and combined.
Heat 1 tablespoon of butter in a large skillet or griddle over medium-high heat until melted and foaming.
Working in batches to avoid crowding, drop spoonfuls of the matzo-egg mixture into the hot butter and flatten gently with the back of the spoon into thin pancakes about 3–4 inches wide.
Cook for 2–3 minutes on the first side until golden brown and crispy at the edges. Flip and cook the other side for another 1–2 minutes until golden.
Transfer cooked pancakes to a warm plate and repeat with the remaining butter and matzo-egg mixture.
Serve the warm matzo pancakes with a light sprinkle of granulated sugar.
