Matzah meal pancakes (chremslach)
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | Eggs | |
| 1 | Level teaspoon salt | |
| 5 | fluid ounce | (150 ml / 2/3 cup) warm water |
| 3 | ounces | (75 g / 3/4 cup) fine matzah meal |
| 1 | Level tbsp caster (superfine) sugar | |
| 1 | teaspoon | Ground cinnamon |
| 2 | ounces | (50 g / 1/4 cup) caster (superfine) sugar |
Directions
CINNAMON SUGAR
From: The New Complete International Jewish Cookbook by Evelyn Rose Eat hot off the pan.
These are probably similar to the meal cakes that were offered as a sacrifice in the Temple at Jerusalem.
Beat the eggs, salt and 2 tablespoons of the water until thick. Gradually add the meal and the sugar and enough additional water to make a thick batter that just drops from the spoon. Fry in oil ¼ inch (½ cm) deep or a mixture of 2 oz (50 g / ¼ cup) butter and 1 tablespoon oil until golden brown and puffy. Turn and cook the other side. Serve hot off the pan, plain or with the mixed cinnamon and sugar.
Posted to JEWISH-FOOD digest V96 #092 From: cbmcam <cbmcam@...>
Date: Mon, 02 Dec 1996 18:26:54 -0600