Passover is a fun time of year for recipes, and by “fun” I mean “frustrating” — it’s surprisingly hard to find foods that don’t involve leavening. Yeast is clearly off-limits, but depending on how loosely (or strictly) you want to interpret the restriction on leavening in memory of the Israelites fleeing before their bread could rise — if you consider chemical leaveners (e.g. baking soda or powder) to be forbidden, well, pretty much every baked good is off the menu this week.
Luckily, matzos are on sale everywhere, and luckily I’ve got a 1930 edition of Tempting Kosher Dishes, published by Manischewitz and featuring dozens of recipes you never even thought you might want to make with matzo bread or matzo meal. This is one of the far simpler ones…
2 Manischewitz’s Matzos
2 tbsp. sugar
2 tbsp. Manischewitz’s Matzo Meal
pinch of salt
Soak matzos, squeeze dry, and mash well with spoon. Add sugar, meal, salt, and egg yolks, mixing well. Lastly, fold in stiffly-beaten egg whites. Mix thoroughly but gently. Fry until light brown, and serve with brown sugar.
While matzos are everywhere, matzo meal is slightly harder to find; however, it’s just ground matzos, and a quick blender attack gave us what we needed. The process of soaking and mashing matzos, however, is rather bizarre.
These took a few minutes to really get soggy enough for mashing.
Then Buzz squeezed them out over the sink, getting a few teaspoons of water out.
Finally, he mashed them with a spoon, which worked pretty well. The burnt edges, though, weren’t as well-soaked and didn’t mash as well. (Not all matzos have these, but this box apparently came from a slightly overdone batch.)
Meanwhile I was separating eggs; for some reason I’m a lot better at this than he is.
The yolks and dry ingredients…
… all mixed into a sweet, mushy, matzo mess.
And somehow I have to incorporate this monstrous pile of stiff whipped egg whites in there.
Much folding and stirring later, it’s more or less uniform, although it still seems to be almost entirely egg whites. Oh well, let’s see what happens when it cooks.
Into the hot oil!
You’ll notice that these are a little bit beyond golden brown; I should have used a non-stick pan rather than an oiled skillet. My frying-in-oil skills are pretty poor.
For any regular pancakes, this would be an awful lot of work to go through, and they are a bit tough and chewy. But that sprinkle of brown sugar on top, plus the generous sugar in the batter, makes these sweet and eggy with a slight crunch.
And, all that effort does replicate fluffy leavened pancakes, thus making them kosher for Passover! Chag kasher v’same’ach!