MATZO SCALLION PANCAKES
Categories Cake Egg Onion Side Passover Quick & Easy Kosher Gourmet Sugar Conscious Kidney Friendly Vegetarian Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 30 (3-inch) pancakes
Number Of Ingredients 7
Steps:
- Cook sliced scallion in 2 teaspoons oil in a small heavy saucepan over moderate heat, stirring occasionally, until pale golden, 2 to 3 minutes. Remove from heat and stir in scallion greens.
- Whisk eggs in a bowl until combined well, then whisk in water. Stir in matzo meal, salt, pepper, and scallion mixture until combined well.
- Heat 1/2 cup oil in a 12-inch nonstick skillet over moderate heat until hot. Working in batches of 4, fill a 1/4-cup measure three-fourths full (3 tablespoons) for each pancake, then drop batter carefully into hot oil and spread with back of a spoon to form a 3-inch round. Cook pancakes until undersides are golden, 1 1/2 to 2 minutes. Turn over with a slotted spatula and cook until undersides are golden, about 1 1/2 minutes more. Transfer to a large rack set on a paper-towel-lined baking sheet. Add some of remaining 1/4 cup oil as needed between batches.
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Utukile Sekokope
[email protected]These pancakes are a bit time-consuming to make, but they're definitely worth the effort. They're absolutely delicious!
ROMAYSSAE Elkamili :3
[email protected]I'm not sure what I did wrong, but my pancakes turned out doughy and bland. I think I might have added too much water.
rishi ramkissoon
[email protected]These pancakes are a great way to use up leftover matzo. They're also a great way to get your kids to eat their vegetables!
Wasi Ali
[email protected]I've tried a lot of different scallion pancake recipes, but this one is by far the best. The pancakes are crispy and flavorful, and they hold together perfectly.
Diplove Ghimire
[email protected]I'm not a big fan of scallions, but these pancakes were still really good. The matzo gives them a nice chewy texture.
Chandra Pathak
[email protected]These pancakes are a great way to add some variety to your breakfast routine. They're also a great way to impress your friends and family.
Nayiga Jema
[email protected]I've made these pancakes several times now, and they always turn out perfectly. They're a staple in my kitchen.
Idah Lepota
[email protected]These pancakes are a bit time-consuming to make, but they're definitely worth the effort. They're absolutely delicious!
Liton Dash
[email protected]I'm not sure what I did wrong, but my pancakes turned out doughy and bland. I think I might have added too much water.
Rakuro Cama
[email protected]These pancakes are a great way to use up leftover matzo. They're also a great way to get your kids to eat their vegetables!
Hassan Maxamuud
[email protected]My family loved these pancakes! They're so versatile - I served them with eggs and bacon for breakfast, and they were also great as a side dish for dinner.
Tameca Brown
[email protected]I love the unique texture of these pancakes. They're perfect for a quick and easy breakfast or lunch.
Nabiha Tahsin Manha
[email protected]I'm not usually a fan of matzo, but these pancakes changed my mind. They're so light and fluffy, with the perfect amount of scallion flavor.
Aqib Chaudhary
[email protected]These scallion pancakes were a hit at my brunch party! They were crispy, flavorful, and incredibly easy to make. I'll definitely be making them again.