Denise says:

  • These versatile pancakes are a good breakfast, brunch, lunch or supper.  You can even enjoy them cold on 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 – for frying
  • Topping Options:
  • 4 eggs – fried (1 per pancake)
  • 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

  1. Whisk all the pancake ingredients together.
  2. Lightly coat a small frying pan with oil. Set to a medium-low flame.
  3. Pour a ladle of the pancake mixture into the pan. It should spread into a thin pancake on its own without having to swirl the pan.
  4. Cook for about a minute until lightly golden. Flip carefully and cook the second side for another minute, or until golden.
  5. Add your topping of choice and enjoy.
Tagged in: Baking Powder, Eggs, English, Jewish, Matzah Meal, Milk, Pancake day, Parsley, Passover, Pesach, Vegetable Oil