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Title: Matzo Latkes (Pancakes)
Categories: Grain Cheese Breakfast Side Jewish
Yield: 4 Servings
| 4 | Egg yolks | |
| 3/4 | c | Milk or water |
| 1 | c | Matzo meal |
| 1 | tb | Sugar |
| 1 | ts | Salt |
| 4 | Egg whites, at room temperature | |
| 2 | To 4 Tbsp butter or margarine, for frying |
In a mixing bowl, beat the egg yolks until they light and frothy. Stir in the milk/water, matzo meal, sugar, and salt.
In another bowl, beat the egg whites until they form stiff peaks. Fold the egg whites in the egg/matzo mixture.
In a frying pan, melt some of the butter/margarine. When hot drop in the matzo a tablespoonful at a time. Fry until brown on each side. Add more butter/margarine as needed. Repeat until all the mixture is used. Serve for breakfast with jam or syrup. Makes 4 to 6 servings.
ADVICE FROM MAMA: If you would like these pancakes as an accompaniment to a meat meal, eliminate the sugar and add 1/4 teaspoon of white pepper.
Recipe: Mama Leah's Jewish Kitchen, A Compendium Of More Than 225 Tasty Recipes -- Kugel To Kasha -- Blintzes To Borscht -- by Leah Loeb Fischer with Maria Poluskin Robbins. Copyrighted 1990 Published by MacMillan Publishing Company.
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