Matzo latkes (pancakes)

4 Servings

Ingredients

Quantity Ingredient
4 Egg yolks
¾ cup Milk or water
1 cup Matzo meal
1 tablespoon Sugar
1 teaspoon Salt
4 Egg whites, at room temperature
2 To 4 Tbsp butter or margarine, for frying

Directions

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 ¼ 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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