Have you ever had a Matzo Latke before? They are basically pancakes made out of matzo meal. Abe’s mother, Wendy, tells me that they aren’t very common in most Jewish American households. Most people use their Manischewitz canisters for Matzo Balls. Here is her grandmother’s recipe, which could not be simpler. It’s just a few ingredients cooked up in her cast iron skillet (which Wendy has also demonstrated how to clean before). They’re delicious plain, with some salt on top, or sweet with maple syrup or jam. Wendy also puts out a traditional (potato) latke topping of applesauce from Solebury Orchards.
I think you can guess which version the sugar addict (me) prefers. I think they’re pretty egg-y, which makes them the perfect protein-packed breakfast option. It’s fun to make a batch of these and serve the straight from the skillet into people’s plates. My niece Zadie likes them too.
I love hearing Wendy’s story about how her grandmother made her special, crispy “tiny latkes,” which were actually just extra batter drips on the side of the skillet. Recipe and video below!
- 6 eggs
- ¼ stick of butter + more for the pan
- Pinch of Salt
- Half cup Matzo Meal
- 1/4 to ½ cup water, more if needed
- Melt ¼ stick butter in microwave for 40 seconds.
- Crack 6 eggs in a bowl and scramble with a fork. Add the melted butter, plus salt. Add matzo meal and enough water to form a runny consistency.
- In a nonstick skillet, melt a tablespoon butter over high heat. Add the matzo latke batter one spoonful at a time.
- Flip when bubbles form and the bottom is golden brown. Serve as is, or with jam and maple syrup.
Video: How to Make Matzo Pancakes