Author Notes: Well, I bought home a box of whole-grain matzo meal by mistake and rather than return it I decided to try to make my favorite pancake, a Passover specialty called a chremsel, with it. As the box says it is an excellent source of fiber. It works and there are infinite possibilities in terms of condiments to serve with the pancakes. I can even see it as a side dish to a meat dish. —salena
cup whole-grain matzo meal
teaspoon salt (give or take)
extra-large eggs, separated
tablespoons neutral oi, such as canola, or enough to generously coat your pan
- In a medium bowl, add water to the matzo meal. Add salt and the egg yolks, which should be well beaten. Lightly mix and let the mixture stand for 5-10 minutes.
- Meanwhile, beat the eggs whites until they form soft peaks. Fold them gently but thoroughly into the matzo-meal mixture.
- Put oil in a frying pan (cast iron works best) and heat until oil is hot but not smoking. Spoon the mixture by tablespoon (approximately) into the frying pan, leaving a lot of room between pancakes. Cook with medium-high heat for 2-3 minutes, until nicely browned on the underside (not black around the edges). Turn and cook another minute on the other side.
- Remove to a paper towel for a couple of seconds before serving. Serve with jam, preserves, a touch of sour cream, whatever you wish that won't overpower these delicate cakes. I can see them served as a savory with a meat but haven't tried that yet.
- This recipe was entered in the contest for Your Best Pancakes, Sweet or Savory