Recipe By JanAtch
Rating
Published Jun 19th
Prep 10m Cook 6m Additional - Ready In 16m
Servings 8 pancakes Calories 221.5

This is a recipe handed down from my Italian grandmother. Go figure…it’s a Jewish Passover dish! Serve warm with cinnamon sugar or syrup, honey, or even powdered sugar. Double recipe to serve a bigger family.

Recipe Ingredients

  • 5 matzo sheets
  • 1 cup milk, or more as needed
  • 2 eggs
  • 2 tablespoons ground cinnamon, or to taste
  • 2 tablespoons white sugar, or to taste
  • 1 teaspoon vanilla extract
  • ½ cup butter

Cooking Directions

  1. 1 Pass each matzo sheet under cool running water briefly, then crumble into a large bowl. Stir in 1 cup milk, eggs, cinnamon, sugar, and vanilla extract to form evenly moistened batter. Add more milk if batter is too dry.
  2. 2 Heat butter in a large skillet over medium heat. Scoop a generous spoonful of dough onto skillet and flatten with a spatula. Cook until golden brown on each side, 3 to 5 minutes per side. Repeat with remaining batter.

Nutrition Facts

  • Calories 221.5
  • Carbohydrate 21.1 g
  • Cholesterol 79.4 mg
  • Fat 13.4 g
  • Fiber 0.9 g
  • Protein 4.6 g
  • Saturated Fat 8.1 g
  • Sodium 111.9 mg
  • Sugar 5.4 g

Chef's Notes

You can make this sugar-free by using stevia and almond milk in place of white sugar and milk. You also can substitute flavored creamers for an interesting outcome!; Use regular or whole wheat matzo, as desired; Use margarine instead of butter, if desired.
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