Latest food trends are focusing on upper the levels of protein in one’s diet to fill the hunger pangs. Over Pesach matzah is not the most filling of carbohydrates, these pancakes are a good breakfast, brunch, lunch or supper.
You can enjoy the cold and enjoy for your ‘matzah ramble’ or family picnics.
I topped my pancake with wilted spinach and a fried egg.
Preparation Time: 10 minutes
Cooking Time: 10 minutes
Makes:4 large pancakes
Ingredients:
250g fine matzah meal
250g milk – of your choice
1 egg
1 tablespoon fresh parsley – finely chopped
1 ½ tablespoons baking powder
½ teaspoon salt
~
2 tablespoons vegetable or olive oil -for frying
Topping Options
4 Eggs – fried
100g Wilted Spinach
Alternatives:
2 avocados – sliced
4 tablespoons almonds or walnuts – roughly chopped
4 slices smoked salmon – roughly chopped
150g cooked fresh salmon – flaked
100g grated Cheddar cheese
Method
Whisk all the pancake ingredients together.
Lightly coat a small frying pan or a griddle pan with oil. Lower to a medium low flame.
Pour a ladleful of the pancake mixture into the pan. It should spread into a thin pancake on its own without having to swirl the pan.
Cook for about a minute on the first side, until lightly golden. Flip carefully and cook the second side for another 30-60 seconds, or until golden.
