In honor of Rivka. Next time you’re home for Pesach, Rivka, I certainly plan on making this for you!
Ingredients
- 2 matzot
- 2 eggs
- pinch each of salt and pepper
- 1 Tbsp butter
Instructions
- Break matzah into 4-8 pieces, place in a bowl, cover with cold water, and let soak for 3 minutes.
- Drain matzah and then squeeze out excess water with your hands.
- In a separate bowl, beat egg and add a pinch of salt and pepper.
- Add the matzah to the egg and stir.
- Melt the butter in a 7-8″ (or any size) frying pan over medium heat, pour in the matzah-egg mixture, and pat into a large pancake shape to fill the pan.
- Cook until golden brown, then flip and cook the other side – try about 4 minutes per side. Depending on what size pan and what size spatula you have, it might help to cut it into halves or quarters before flipping it.
- Cut into quarters and serve wedges plain or buttered or salt&peppered or sprinkled with cinnamon sugar, brown sugar, or pure maple syrup.
This recipe contains gluten. I’ve tried making it with gluten-free oat matzah, but it was too heavy and not enjoyable – if you can’t make this with regular matzah, make an omelette.
Recipe adapted from Evelyn Rose’s wonderful cookbook The New Complete International Jewish Cookbook
. We have the 1992 edition, but her newest version is to be published in August.
