How to Make It
Place matzo in a colander and rinse with warm water for about 1 minute, until it is soft but not soggy.
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.