Pesach pancakes

Yield: 1 Servings

Measure Ingredient
¾ cup Warm milk
½ cup Matza meal
3 \N Eggs
1 tablespoon Sugar
1 teaspoon Salt
\N \N Oil for frying

The recipe is from a cookbook called The Passover Gourmet by Nira Rousso Heat the milk and add the matza meal. Put aside and let rest for 10 min.

Beat the eggs and add to the matza mix. Add salt and sugar and mix well.

Heat a little oil in a frying pan and droop spoonfuls of batter into hot oil. Fry as pancakes.

We like eating this with soft white cheese and vegetables but you can blend strawberries with sugar and put on top.

Posted to JEWISH-FOOD digest by Thea Gunther <theag@...> on Apr 05, 1998

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