Yield: 1 Servings
|2 \N||Sheets of Matza|
|2 \N||Eggs; beaten|
|\N \N||Splash of milk|
|\N \N||Raisins; optional|
Wet matza under running water. The wetter the matza, the softer the result.
Egg matza also produces a softer pancake.
Break matza up into small pieces. Wisk with balance of the ingredients. Fry in frying pan in a little oil or butter. Make either small pancakes, or a large cake the size of your frying pan. This can be cut into wedges, or served to one hungry individual. Sprinkle with sugar, or cinnamon and sugar, or spread with fruit jam.
Posted to JEWISH-FOOD digest V97 #313 by Hillel <hillel@...> on Nov 30, 1997