April 01, 2010
Posted by Temma
Delicious pancakes during Passover? Is that even possible?
Of course it is - would I lie to you? You can probably figure out what the main ingredient is in these.
I'll give you three guesses, but you won't need them.
Yes, it's your trusty friend, matzo meal.
I was very skeptical of this recipe at first, wondering if the pancakes would rise at all. They definitely do, although they could always be a tad fluffier. Next time I make these, I'll probably beat the egg whites separately and then fold them in, to give them that extra poof. These pancakes are obviously not buttermilk, since it's hard to hide that subtle matzo flavoring, but they're tasty as can be anyway.
The sauce is great. I'm planning on stirring the leftovers of it in to my oatmeal tomorrow morning. I used strawberries for the sauce, because all of the raspberries at the market looked a bit old, but any fruit will yield a delicious topping.
1 1/2 cups milk
1 cup matzo meal
2 TSP honey
1 TSP salt
oil for frying
Raspberry Sauce (recipe below)
mint (optional garnish)
Warm the milk.
Mix milk and matzo meal in a large bowl. Let stand 10 minutes. (This is when I started on the sauce.)
Beat eggs and add to matzo meal mixture. Add honey and salt.
Heat oil in frying pan. Drop the mixture in by the tablespoonfuls.
Fry on both sides.
Serve with raspberry sauce - makes 10 pancakes.
1 pint fresh raspberries
2/3 cup sugar
2 TBSP kosher for Passover brandy
1 TBSP lemon juice
Rinse berries; process with sugar and brandy until finely chopped in a food processor.
I just chopped up my strawberries and mixed them in with the sugar and brandy, since it didn't seem necessary to dirty up my food processor and I knew the fruit would cook down.
Cook the fruit mixture in a medium saucepan, on medium, for about 5 minutes.
Add lemon juice and serve warm or cold.
Yield: 2 cups.
Labels: holiday ·