Want to try something different for Easter, but don't know what to make? Try these kosher Passover pancakes. The recipe is quick to make, and the batter is easy to work with. The Tapioca starch gives the pancakes a pleasant crunch, but if you can't find that, you can also use potato starch.
They are particularly delicious with pure maple syrup, but if you don't have it on hand, butter with jam or bananas and cinnamon sugar are also great as a topping. But above all, give it your own twist!
Preparation: 8 minutes
Preparation: 15 minutes
Total: 23 minutes
Good for 4 to 6 servings
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. Prepare an oven dish so that you can keep the pancakes warm in the oven later.
2: In a large bowl, whisk together the Matzo 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. Beat until the ingredients are well mixed and the batter is smooth/smooth.
4: Place a large skillet over medium heat. Grease the frying pan with a little oil or butter. Drop the batter by tablespoons (about 2 to 3 tablespoons each) into the skillet. Depending on the size of your pancake, you should be able to cook 3 to 4 pancakes at a time.
5: Let the pancakes cook for 1 to 2 minutes, or until the edges are set and you begin to see bubbles on the surface. Use a wide, thin spatula to gently flip the pancakes, and cook for an additional 1 to 2 minutes, or until golden brown on both sides.
6: Place the pancakes in the baking dish, cover with foil and keep warm in the oven while you make the rest of the pancakes. Then turn the pancakes with jam, fruit, cinnamon sugar, or pure maple syrup. Give it your own twist!
Variations : If you find these pancakes too bland, or the taste of the tapioca starch too pronounced, try making the recipe with 3/4 cake flour, 1/4 tapioca starch, and 1 1/3 milk.