If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
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