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Matzo Meal Pancakes
Serve a short stack of matzo meal pancakes with jam or fresh fruit—or top them with butter, syrup and whipped cream.
INGREDIENTS
- 3 large eggs, separated, room temperature
- 1/2 cup water
- 1/2 teaspoon salt
- 1/2 cup matzo meal
- 2 tablespoons canola oil
- Seedless raspberry jam, optional
INSTRUCTIONS
- In a large bowl, beat egg whites on medium speed until soft peaks form. In another large bowl, whisk egg yolks, water and salt. Stir in matzo meal. Gently fold in egg whites.
- Heat oil over medium heat. Pour batter by 1/4 cupfuls into skillet; cook until the bottoms are golden brown. Turn; cook until second side is golden brown. If desired, serve with jam.
