Want to try something different for Easter but don’t know what to make? Try these kosher Passover frying pans. The recipe is quick to make, and the batter is easy to work with. The tapioca starch gives the frying pans a nice crispiness, but if you can’t find that, you can also use potato starch.
They’re especially tasty with pure maple syrup, but if you don’t have that on hand, butter with jam or bananas and cinnamon sugar also make great toppings. But feel free to put your own spin on it!
Preparation: 8 minutes
Cooking: 15 minutes
Total: 23 minutes
Serves 4 to 6
Ingredients
2/3 cup matzo cake flour
1/3 cup tapioca starch
1 tablespoon sugar
1 teaspoon baking powder
1 1/4 cup milk
2 large eggs, lightly beaten
2 tablespoons unsalted butter, melted
1 teaspoon pure vanilla extract
1 teaspoon vegetable oil
2 tablespoons jam, any kind, optional for serving
1/2 cup berries, optional for serving
1 tablespoon cinnamon sugar, optional for serving
1/4 cup maple syrup, optional for serving
1: Preheat the oven to 90 degrees Celsius. Prepare a baking dish so you can keep the frying pans warm in the oven later.
2: In a large bowl, whisk together the matzo cake flour, tapioca starch, sugar, and baking powder.
3: Make a well in the center of the dry ingredients and add the milk, eggs, melted butter, and vanilla. Whisk until the ingredients are well combined and the batter is smooth.
4: Place a large frying pan over medium heat. Grease the frying pan with a little oil or butter. Drop spoonfuls of batter (about 2 to 3 tablespoons each) into the frying pan. Depending on the size of your frying pan, you should be able to cook 3 to 4 frying pans at once.
5: Let the frying pans cook for 1 to 2 minutes, or until the edges are set and you start to see bubbles on the surface. Use a wide, thin spatula to carefully flip the frying pans, and cook for another 1 to 2 minutes, or until golden brown on both sides.
6: Place the frying pans in the baking dish, cover with foil, and keep warm in the oven while you make the rest of the frying pans. Then top the frying pans with jam, fruit, cinnamon sugar, or pure maple syrup. Most of all, add your own twist!
Variations: If you find these frying pans too soft, or the taste of the tapioca starch too strong, try making the recipe with 3/4 cake flour, 1/4 tapioca starch, and 1 1/3 milk.
💡 Note: we love to cook with courage, but safety always comes first. You can read more about this on our disclaimer page.
Leave a comment
This site is protected by hCaptcha and the hCaptcha Privacy Policy and Terms of Service apply.