Name: Matzo Brei Pancakes Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Jewish
Ingredients: 4 plain matzo crackers; 4 large eggs, beaten; 1/2 cup milk or water; 4 teaspoons granulated sugar; 1/2 teaspoon ground cinnamon; 1 pinch kosher salt; 4 tablespoons unsalted butter; Toppings of your choice, for serving (recommended: jam and sour cream)

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Introduction

Matzo Brei Pancakes offer a delightful twist on a traditional Jewish breakfast. Crispy on the outside and tender inside, these pancakes are easy to make and perfect for any morning. Customize them with your favorite toppings for a satisfying start to the day.

On a white plate with a brown rim, there are three rough-edged, golden-brown pancakes with crispy, uneven textures, slightly darker on the edges. One pancake has a dollop of white cream topped with shiny red-orange jam, while another has jam spread across its surface. A fork and knife with wooden handles rest on the plate, with the fork holding a small bite of pancake covered in jam. A glass jar of jam and a white cloth are placed nearby on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 plain matzo crackers
4 large eggs, beaten
1/2 cup milk or water
4 teaspoons granulated sugar
1/2 teaspoon ground cinnamon
1 pinch kosher salt
4 tablespoons unsalted butter
Toppings of your choice, for serving

Instructions

Step 1: Break the matzo crackers into small pieces about 1/2-inch in size over a large bowl, aiming for roughly 2 cups of crushed matzo.
Step 2: Add the beaten eggs, milk or water, sugar, cinnamon, and salt to the crushed matzo. Stir well to combine and let the mixture sit for 5 minutes to absorb the liquid.
Step 3: Melt 2 tablespoons of butter in a large skillet over medium heat. Using a 1/4-cup measuring cup, scoop portions of the matzo mixture into the pan, cooking 3 to 4 pancakes at a time without overcrowding.
Step 4: Cook the pancakes until golden and crispy on the first side, about 2 to 3 minutes. Flip and cook the other side until the eggs are fully cooked, another 2 to 3 minutes.
Step 5: Repeat with the remaining butter and matzo mixture until you have about 8 pancakes in total.
Step 6: Serve warm with your favorite toppings, such as jam and sour cream, for a delicious breakfast treat.

Tips & Variations

For a richer flavor, try using whole milk or add a splash of vanilla extract to the batter.
Substitute cinnamon with nutmeg or cardamom for a different spice profile.
For savory matzo brei, omit the sugar and cinnamon and add chopped herbs or onions to the mixture.
Use a non-stick skillet to help prevent sticking and achieve a nice golden crust.

Storage

Store leftover matzo brei pancakes in an airtight container in the refrigerator for up to 4 days. To reheat, warm them in a skillet with a bit of butter over medium heat, microwave for 30 to 45 seconds, or heat in a 350°F oven for 6 to 8 minutes until warmed through.

How to Serve

A white plate holds four golden-brown oat pancakes, each with a rough and uneven texture showing some crispy edges and small dark spots from cooking. The pancakes are stacked slightly overlapping on the left side of the plate. On top of two pancakes is a small dollop of white creamy yogurt and bright orange jam, while another spoonful of the jam rests near the top right of the plate beside a fork with a wooden handle. The background surface is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use water instead of milk?

Yes, water can be used as a substitute for milk to keep the recipe dairy-free, though milk gives a creamier texture and richer flavor.

How do I prevent the pancakes from sticking to the pan?

Using enough butter and a non-stick skillet helps keep the pancakes from sticking. Make sure the butter is fully melted and the pan is heated over medium heat before adding the batter.