This is a recipe handed down from my Italian grandmother. Go figure...it's a Jewish Passover dish! Serve warm with cinnamon sugar or syrup, honey, or even powdered sugar. Double recipe to serve a bigger family.

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Recipe Summary

prep:
10 mins
cook:
6 mins
total:
16 mins
Servings:
8
Yield:
8 pancakes
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Pass each matzo sheet under cool running water briefly, then crumble into a large bowl. Stir in 1 cup milk, eggs, cinnamon, sugar, and vanilla extract to form evenly moistened batter. Add more milk if batter is too dry.

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  • Heat butter in a large skillet over medium heat. Scoop a generous spoonful of dough onto skillet and flatten with a spatula. Cook until golden brown on each side, 3 to 5 minutes per side. Repeat with remaining batter.

Cook's Notes:

You can make this sugar-free by using stevia and almond milk in place of white sugar and milk. You also can substitute flavored creamers for an interesting outcome!

Use regular or whole wheat matzo, as desired.

Use margarine instead of butter, if desired.

Nutrition Facts

222 calories; protein 4.6g; carbohydrates 21.1g; fat 13.4g; cholesterol 79.4mg; sodium 111.9mg. Full Nutrition
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