For many, Passover is a time where we dream of all that we cannot have\u2014from bagels to breads, pastas to pancakes. For my family, the restrictions instead felt like a means to get creative, where we played around with all that we could <\/em>have. Over the years, we\u2019ve made way for new and inventive recipes like matzo spanakopita and taco shells.\n<\/p>\n
But one thing we\u2019ve never changed is my mom\u2019s go-to Passover breakfast\u2014a classic for a reason! Matzo brei (rhymes with fry) literally means \u201cfried matzo\u201d (\u201cbrei\u201d translates to \u201cfried\u201d in Yiddish). It is said that the best way to make matzo brei is your way\u2014it is a recipe that is nearly impossible to mess up and has endless variations from technique to ingredients. And our way is pancakes.\n<\/p>\n
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Matzo Brei, Our Way <\/span> <\/h2>\n
Some families scramble their matzo brei, while others make a giant pancake that is sliced and served. My family makes our matzo brei into small, individual pancakes, perfect for drizzling with syrup, topping with jam, or eating on the go.\n<\/p>\n
During Passover, we often take a handheld matzo brei pancake in the car on the way to work or packed into school lunch boxes. As a kid, on the first morning of Passover, we\u2019d make a big batch of matzo brei pancakes and enjoy them reheated throughout the week.\n<\/p>\n
Within every family, there\u2019s a divide between sweet and savory\u2014my mom would always eat her matzo brei pancakes with a dollop of strawberry jam, whereas I oscillate between a simple sprinkle of flaky sea salt and black pepper or intentionally sweet and spicy cinnamon-scented cakes.\n<\/p>\n
What makes this recipe special is how the sugar gets slightly caramelized when frying, and after the first batch is done, the butter begins to brown, making your matzo brei slightly nutty and full of complex flavor.\u00a0\n<\/p>\n
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Simply Recipes \/ Micah Siva<\/p>\n
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Tips for Making Matzo Brei Pancakes <\/span> <\/h2>\n
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Use water or milk: <\/strong>You can use water or milk in this recipe. Water works great, but for a richer breakfast, opt for whole milk.\u00a0<\/li>\n
Go for plain matzo: <\/strong>The best matzo to use here is unsalted, plain matzo. Whole-wheat matzo can make the pancakes a little dry, so stick with the classic light matzo. It\u2019s also a great way to use up those broken sheets in your cupboard!<\/li>\n
Soak your matzo: <\/strong>Some like to briefly wet their matzo under running water, but I prefer to give them a soak for a few minutes to really absorb the flavor of the egg mixture.<\/li>\n
Add some flavor: <\/strong>Want a little more zing? Add some Passover-friendly vanilla extract or a pinch of ground ginger to your mixture.<\/li>\n<\/ul>\n
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How to Serve Matzo Brei Pancakes <\/span> <\/h2>\n
There\u2019s no wrong way to serve these matzo brei pancakes. Try serving them with jam or preserves, a sprinkle of sugar, or a dollop of sour cream and applesauce. Or, serve them with butter and a healthy glug of maple syrup. I also like to drizzle mine with almond butter and fresh-cut fruit.\n<\/p>\n
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Simply Recipes \/ Micah Siva<\/p>\n
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More Passover Favorites <\/span> <\/h2>\n<\/div>\n
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