My failed attempt at matzo meal pancakes
I made matzo meal pancakes for the first time ever the other night. I grew up watching my mom make them, and she always used the recipe from the box of Manicewicz (sp.) matzo meal. Well the recipe isn't on the box anymore (and the matzo meal isn't in a box anymore; it's in that round canister). I searched online and came up w/ a recipe from Mollie Katzen, a cookbook author whose name I recognized.
When I separated the eggs, a *little* bit of the yolk got in with the whites. So, when I beat the egg whites, I never got stiff peaks. The best I could get were soft peaks. When I spooned the batter out onto the skillet, it was incredibly thick. I ended up w/ mounds of batter in the pan. I tried to flatten them but the batter stuck to the spatula.
When they were done, they were, of course, thick, in addition to rubbery and tasteless. Nothing like the ones my mom made, which were always light as air and crisp at the same time.
Anyone have a recipe or tips for the matzo meal pancakes of my childhood?
Try this one from epicurious.
matzo meal pancakes
This recipe needs to sit before making. It will be very liquidy initially, but will thicken gradually. I usually use less water and then adjust to the proper consistancy as it sets.
Submitted by daltman
April 29, 2007
1/2 cup matzo meal
3 large eggs
1 tablespoon sugar
1 teaspoon salt
3/4 cup water
Beat eggs thoroughly. Mix matzo meal, sugar and salt, and combine with eggs. Add water. Let sit for 10-15 minutes. Adjust liquid to proper consistancy. Drop onto greased frying pan. Brown on both sides. Serve with cinnamon sugar, preserves, sour cream, powdered sugar or syrup.
It sounds like the one I remeber making.
Not pancakes, but the matzo thing l make all year round
for 3 people
8 slices matzo broken into 2 inch segments in a colander
3 pints very highly boiling water from teakettle poured over in portions as you
flip the matzo three or four times
6 eggs beaten with a little milk and cinammon
Combine matzo and eggs, mix and let sit 5-10 minutes
Heat 2-3 tbl butter in large saute pan till most foam done
Add matzo mixture and cook as you would french toast, tending to more
crispy rather than not. When done sprinkle with fleur de sel to taste
Serve very hot with shagbark syrup( from Indiana, do a google on it, sold mostly by mail order and almost addictive)
These aren't exactly what your mom made, but they are delicious and so easy:
Cottage Cheese Pancakes
1 cup milk
1 cup cottage cheese
1 Tbsp sugar
1 cup matzo meal
3/4 tsp salt
1/2 tsp ground cinnamon
Combine all ingredients in electric blender container. Blend until smooth. Drop (or pour) batter onto hot, well greased griddle. Brown on both sides. Serve hot.
(note: I think these work better in a blender than a food processor. The batter is much smoother and you can pour them into the griddle)
These are almost exactly like what *my* mother makes! (Actually, she makes both kinds, but we always preferred the cottage cheese ones, which also happen to be easier to make) I still rely on them for a simple weeknight dairy supper during passover. For what it's worth, her recipe has the same amount of cheese, but 4 eggs and only 1/2 cup of matzo meal and 1 tsp sugar. Also, I don't usually bother with the blender, if the cottage cheese is small curd...
You have already identified your mistake - even the smallest bit of yolk in the whites will prevent them from setting up correctly. It is all downhill from there!
The Cheese Latke recipe above is nice - my hubby doesn't like regular ones, but he'll eat the cheesy ones (oh - the power of cheese!).
As someone already mentioned, the bit of yolk is what kept the whites from getting stiff. Just this morning, I made some matzoh latkes for myself. Here's the procedure I use.
One large egg, separated.
Beat the yolk with a fork, then add enough matzoh meal to make a fairly thick mixture. Add a bit of peanut oil to the mix and incorporate.
In a separate bowl, beat egg white to stiff peaks,
Gently fold whites into matzoh meal mixture until completely incorporated. Mixture will be very fluffy.
Heat butter and peanut oil in a non-stick frying pan.
Place heaping tablespoons of batter into pan. They will look like puffy mounds. Do *not* deflate them.
When the first side is nicely browned, the pancakes will still be puffy. Carefully turn each one with a spatula and fry until the other side is brown. Remove with spatula.
Once on the plate, they will deflate quite a bit. But the resulting latkes will be crispy on the outside, super-light on the inside, and delicious.
Servings: 8 small latkes.