It takes minutes for these few ingredients to turn into a deliciously golden breakfast—for Passover or any time.
Here, finally, was my cultural inheritance: little ovals of egg and crushed unleavened cracker. Modest indeed, but also inarguably tasty. A meal to be classed with the gustatory creations of all time, as Uncle Shush hailed them? I wouldn't go that far—foie gras, tacos, and sushi would rightly be offended by the notion—but they certainly offer an ease-to-deliciousness ratio that's hard to beat.
Start by smashing matzo into irregular bits and pieces. How small you make them is a matter of personal choice—I like a mix, with some fine bits and some chunky, but you can go very fine, all the way down to the size of matzo meal .Drain the water, mix in beaten eggs and a pinch of salt, then cook dollops of what I suppose we can call the"batter" in a buttered pan.
The matzo functions like the floury component of a pancake or fritter batter, but because the flour used to make the matzo was already hydrated and cooked when the matzo was made, getting it wet again and binding it with egg is all that needs to be done this second time. A bonus is that all the warm, toasty notes of the already-baked matzo wind up in the final pancakes, which are then griddled, just like classic pancakes, resulting in layers of browned flavor., an egg-and-matzo creation that takes many shapes and comes in both sweet and savory forms. I'd agree that they are, or at least seem to be, more or less the same thing.
I've been cooking matzo pancakes a lot recently for my son, who's one and a half now. Not only is it one of the easiest breakfasts I can toss together for him, it's also the only unbroken chain of recipe heritage I have to pass on. It's not much, but you wouldn't know it from how enthusiastically he gobbles them up.
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