Matzoh Meal and Apple Pancakes
Delight in the comforting flavors of these Matzoh Meal and Apple Pancakes, a unique twist on classic breakfast fare that’s perfect for any season, especially during Passover! These light, fluffy pancakes combine the subtle nutty taste of matzoh meal with the natural sweetness of grated apples, gently spiced with cinnamon for a warm, aromatic kick. The batter comes together in just 15 minutes and features simple ingredients like eggs, sugar, and a touch of salt to balance the flavors. Fry them golden brown in butter or oil, and serve them warm with a sprinkle of powdered sugar and a drizzle of maple syrup or honey for a crowd-pleasing finish. Whether you’re celebrating a holiday or just treating your family to an indulgent breakfast, these pancakes are a charming, easy-to-make dish that will keep everyone coming back for more.
The Toxic-Free Cutting Board
Medical-grade titanium. No microplastics. No bacteria. No compromises.
Recipe Information
Ingredients
- 1 cup Matzoh meal
- 1 cup Warm water
- 3 large Eggs
- 0.5 teaspoon Salt
- 2 tablespoons Sugar
- 1 medium Grated apple (e.g., Granny Smith or Honeycrisp)
- 0.5 teaspoon Ground cinnamon
- 3 tablespoons Vegetable oil or butter (for frying)
- 1 tablespoon Powdered sugar (optional, for garnish)
- 2 tablespoons Maple syrup or honey (optional, for serving)
Instructions
In a medium-sized mixing bowl, combine the matzoh meal and warm water. Stir well and let it sit for 5 minutes to allow the matzoh meal to hydrate.
While the matzoh meal is hydrating, peel and grate the apple. Squeeze out any excess juice to avoid overly wet batter.
In a separate bowl, beat the eggs until fluffy. Add the salt, sugar, grated apple, and cinnamon. Mix until everything is evenly incorporated.
Stir the egg-apple mixture into the hydrated matzoh meal. Mix gently until you have a cohesive batter. The consistency should be thick but spoonable. If it’s too thick, add a tablespoon of water at a time to loosen it slightly.
Heat a large skillet or frying pan over medium heat and add 1 tablespoon of vegetable oil or butter.
Spoon 2 to 3 tablespoons of batter per pancake into the pan, ensuring a little space between each one. Flatten gently with the back of the spoon to form a circular shape.
Cook the pancakes for 2-3 minutes on each side or until golden brown and cooked through. Adjust the heat as needed to avoid burning.
Remove the cooked pancakes from the pan and place them on a plate lined with paper towels to absorb any excess oil.
Repeat with the remaining batter, adding more oil or butter to the pan as needed.
Serve the pancakes warm, optionally garnished with powdered sugar, and drizzle with maple syrup or honey for extra sweetness.
Nutrition Facts
Calories |
337 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.5 g | 19% | |
| Saturated Fat | 2.8 g | 14% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 139 mg | 46% | |
| Sodium | 303 mg | 13% | |
| Total Carbohydrate | 44.5 g | 16% | |
| Dietary Fiber | 2.2 g | 8% | |
| Total Sugars | 19.0 g | ||
| Protein | 7.9 g | 16% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 38 mg | 3% | |
| Iron | 1.2 mg | 7% | |
| Potassium | 152 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
