This recipe is a quick and delicious way to use up your matzoh. In a slight twist from the usual, a hint of vanilla and a touch of fruit make this dish something to come back to year round.
These easily-made pancakes pair up perfectly with honey, maple syrup or fruit. In this batch, a new ingredient–the zest of a lemon–entered the fold to brighten up the earthy, whole-wheat matzoh. While I normally prefer my pancakes sweet, dusted lightly with confectioners sugar, these lend themselves well to a savory combo of smoked salmon and sour cream.
Recipe makes 12 3-inch pancakes and serves 3 to 4 people.
- 3 large eggs
- 1 tablespoons sugar
- 1/4 teaspoon salt
- grated zest of 1 lemon
- 1/2 teaspoon pure vanilla extract
- 4 tablespoons vegetable oil, divided
- 3 tablespoons confectioners sugar
- 1/2 cup whole wheat matzo meal, (can be made from matzoh by using a food processor and grinding matzoh down to a powder)
Whisk together eggs with sugar, salt, lemon zest, vanilla, and 2 tablespoons oil in a medium bowl until well blended, then whisk in matzo meal. Let mixture stand 5 minutes as the matzoh absorbs the wet ingredients.Heat 1 tablespoon oil in a large 12-inch skillet over medium heat until it shimmers. Using 3 tablespoons of batter per pancake, drop batter into hot oil and cook 6 pancakes until browned on bottoms, 2 to 3 minutes. Turn and cook until browned and puffed, 2 to 3 minutes.
Serve hot with either sweet or savory condiments.