RFCJ RECIPE ARCHIVE
Posted by : Lita Lotzkar Side: Savory Matzah Pancakes - pareve
This recipe is from the book: "Matza 101" by Jenny Kdoshim and Debbie Bevans Makes 12-15 pancakes 2 cups matzah scraps (full, compacted cups) 1 cup milk (or liquefy any pareve instant soup mix) 4 eggs, beaten 1 cup minced green scallions or long green onions 2 garlic cloves, pressed 1 Tbs. parsley, finely chopped 1 tsp. freshly ground black pepper 1/2 tsp. salt 1/3 (approximately) cup oil or margarine In a large bowl, break matzah scraps into pieces and combine with milk until liquid has been absorbed. Add eggs, scallions, garlic, parsley, black pepper and salt, and mix well. Over medium heat, place about two tablespoons margarine in medium-sized nonstick skillet. It is important that skillet is properly heated before starting to cook pancakes. Now place about 1/3 cup of savory matzah mixture in hot skillet. Spread mixture with back of spoon to somewhat flatten out pancakes to about 3-4 inches wide, allowing room for about 3-4 pancakes in your skillet at a time. Cook about 3 minutes on each side or until golden; then transfer onto serving platter. Betty Newman, Jewish Chronicle of Northern California
