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Passover Pancakes

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"Light, fluffy, cheesy pancakes served with honey, jam, or fresh fruit make a delightful meal during Passover or any time! Grandma would make these for the kids when we were home for Passover. A family favorite. This year I added leftover charoset to the batter before cooking and it was delicious!"
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7 m servings 120 cals
Original recipe yields 6 servings (12 small pancakes)


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  1. Whisk eggs in a bowl until light and fluffy. Add ricotta cheese; whisk until smooth. Mix in sugar and enough matzo meal to bind batter into a thick consistency.
  2. Heat oil in a skillet over medium-high heat. Plop batter by heaping tablespoons into the skillet. Cook until browned, about 1 minute; flip and flatten pancake. Cook until other side is browned, about 1 minute more. Repeat with the remaining batter.

Nutrition Facts

Per Serving: 120 calories; 6.8 g fat; 8.5 g carbohydrates; 6.6 g protein; 73 mg cholesterol; 68 mg sodium. Full nutrition

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