Rating: 4 stars
15 Ratings
  • 5 star values: 9
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 1
  • 15 Ratings

One foolproof recipe for the ultimate Passover comfort food.

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Credit: Wendy Granger

Recipe Summary

total:
15 mins
hands-on:
15 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place matzo in a colander and rinse with warm water for about 1 minute, until it is soft but not soggy.

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  • Whisk eggs, salt, and pepper together in a medium bowl. Stir in moistened matzo pieces.

  • Melt the butter in a large nonstick skillet over medium heat. Add the egg mixture, pressing it into a flat, even layer with a rubber spatula. Let mixture cook, undisturbed, until golden and set, about 6 minutes.

  • Invert a plate over the pan, flip the pancake onto the plate, then use a spatula to slide the pancake back into the pan with the set side facing up. Continue cooking until the underside is set and golden.

  • Lift pancake from the skillet and slice into wedges.

Nutrition Facts

230 calories; fat 11g; saturated fat 5g; cholesterol 200mg; sodium 410mg; protein 9g; carbohydrates 24g; fiber 1g; iron 1mg; calcium 31mg.
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