Passover Pancakes

Pancakes
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Prep: 8 mins
Cook: 15 mins
Total: 23 mins
Servings: 4 to 6 servings
Nutritional Guidelines (per serving)
171 Calories
10g Fat
15g Carbs
4g Protein
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Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories 171
% Daily Value*
Total Fat 10g 13%
Saturated Fat 6g 30%
Cholesterol 86mg 29%
Sodium 133mg 6%
Total Carbohydrate 15g 5%
Dietary Fiber 0g 1%
Total Sugars 2g
Protein 4g
Vitamin C 1mg 3%
Calcium 124mg 10%
Iron 1mg 4%
Potassium 115mg 2%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Tired of matzo, but not sure what to make for breakfast on Pesach? Try these kosher for Passover pancakes. The recipe comes together quickly, and the batter is easy to work with. Tapioca starch imparts a pleasant chewiness to the pancakes, but if you can't find it, feel free to substitute potato starch

They are particularly delicious served with pure maple syrup, but if you don't have any on hand for the holiday, butter with jam or bananas and cinnamon sugar make nice toppings too. 

Ingredients

  • 2/3 cup matzo cake meal

  • 1/3 cup tapioca starch

  • 1 tablespoon sugar

  • 1 teaspoon baking powder

  • 1 1/4 cups milk

  • 2 large eggs , lightly beaten

  • 2 tablespoons unsalted butter , melted

  • 1 teaspoon vanilla extract

  • 2 tablespoons unsalted butter

  • 1/4 cup maple syrup, optional for serving

  • 1/2 cup berries , optional for serving

  • 1 tablespoon cinnamon sugar, optional for serving

  • 2 tablespoons jam, any kind, optional for servig

Steps to Make It

  1. Preheat the oven to 200 F. Have an ovenproof serving platter or baking dish ready so you'll be able to keep the prepared pancakes warm in the oven.

  2. In a large bowl, whisk together the matzo cake meal, tapioca starch, sugar, and baking powder.

  3. Make a well in the center of the dry ingredients, and add the milk, eggs, melted butter, and vanilla. Whisk well until the ingredients are well-combined and the batter is smooth.

  4. Place a large skillet over medium-high heat. Grease the skillet and with a little oil or butter. Drop the batter by spoonfuls (about 2 to 3 tablespoons each) into the skillet Depending on the size of your skillet, you should be able to make 3 to 4 pancakes at a time.

  5. Allow the pancakes to cook for 1 to 2 minutes, or until the edges are set and you begin to see bubbles on the surface. Use a wide, thin spatula to carefully flip the pancakes, and continue cooking for 1 to 2 minutes more, or until golden brown on both sides.

  6. Transfer the cooked pancakes to the platter, tent with foil, and keep warm in the oven while you make the rest of the pancakes. Serve warm with jam, cinnamon and sugar, or pure maple syrup.

Tip

  • You can also adapt this recipe to make sweet or savory Passover crepes. Just thin the batter with a little extra milk, so that it spreads in the pan more easily. (You may want to use a non-stick pan if you go the crepe route, and use a wide spatula to turn the thinner pancakes).

Recipe Variation

  • If you find these pancakes too chewy, or the flavor of the tapioca starch too prominent, try making the recipe with 3/4 cup cake meal, 1/4 cup tapioca starch, and 1 1/3 cups milk.