Passover Pancakes Recipe

What better way to start the morning than by enjoying a fresh stack of pancakes? The classic food is a staple for breakfast and a favorite among kids and adults alike. There is just something about pancakes that makes them so special. Could it be the taste? They are buttery and soft, and if topped with syrup or whipped cream and other toppings, they become sweet. Plus, they are super easy to prepare and have a quick cook time, making them the perfect recipe for both lazy and busy days.

Many pancake fans pay tribute to this fluffy breakfast food by celebrating Pancake Day, when they may whip up a large batch for the whole family to enjoy. Although the special day is initially about religion, for some people, they simply eat and enjoy the food. Speaking of religion, recipe developer Mackenzie Ryan of Food Above Gold is serving up an easy recipe of the traditional Passover pancakes that anyone can follow. Ryan uses matzo meal for this recipe, as she notes that the unleavened flatbread is "part of the sacred ritual of Passover."

This recipe for the traditional Passover pancakes is budget-friendly, as most of the ingredients are likely already in your kitchen or pantry. 

You will need eggs, water, salt, sugar, and oil. The other items, such as berries, sour cream, and matzo meal, are available at most grocery stores. On a side note, Ryan recommends using crème fraîche or Greek yogurt as a substitute for sour cream. "It really just depends on if the brand keeps it kosher," she says.

According to Ryan, you will need to find products that are certified kosher to make these traditional Passover pancakes. But how to know if they qualify? Simply check the packaging and look for the OU-P symbol. Ryan also notes that you can use pasteurized egg whites — just be sure they have the OU-P symbol. If you like to use baking soda instead of the whipped egg whites, you can also do so, but of course, you will need the kosher version.

To get started, separate egg yolks and egg whites. When done, beat the egg yolks in a large bowl, adding the matzo meal, water, and salt. Stir everything thoroughly until combined. Let it sit for five minutes. 

While you're letting that mixture sit, you can start preparing the other ingredients. In another bowl, whisk the egg whites until they form stiff peaks. By the time you're done, the previous mixture will also be ready. Add the matzo meal mixture into the egg whites, and fold until combined.

In a large frying pan, add cooking oil and turn on the heat. In this step, it is important to be patient and wait for the pan to become very hot. The high temperature actually helps in cooking the perfect pancake. "It's part of what seals the shape and keeps the air sealed into the mixture from the whipped egg whites," says Ryan. "If you put it in at too low of a temperature, the pancakes come out wider and more flat."

When your pan is hot and ready, you can now start cooking. Drop portions of the mixture (about ⅛ cup) into the oiled pan, and fry until it turns brown on the bottom. Flip and cook the other side. When it's browned, it's ready. Place the cooked pancake on a plate, then start cooking the rest of the mixture.

After cooking, you can sprinkle sugar, add berries or other preserves, and top your pancake stack off with a dollop of soured cream. Serve while hot, and enjoy!