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 crispness, but if you can't find that, you can also use potato starch.
They are especially tasty with pure maple syrup, but if you don't have that on hand, butter with jam or bananas and cinnamon sugar are also nice as a topping. But feel free to give it your own twist!
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. Prepare an oven dish so you can keep the pancakes warm in the oven later.
2: In a large bowl, whisk together the Matze 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-high heat. Grease the frying pan with a little oil or butter. Drop the batter by tablespoons (about 2 to 3 tablespoons each) into the frying pan. Depending on the size of your pancake, you should be able to bake 3 to 4 pancakes at a time.
5: Let the pancakes bake 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 gently flip the pancakes, and bake for another 1 to 2 minutes, or until golden brown on both sides.
6: Place the pancakes in the oven dish, cover with foil, and keep warm in the oven while you make the rest of the pancakes. Then, transform the pancakes with jam, fruit, cinnamon sugar, or pure maple syrup. Feel free to give it your own twist!
Variations: If you find these pancakes too soft, 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.
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