Matzo, Matzo Man.

This week marks the celebration of Passover for many families and children.  Making holiday foods (eventhough it may not be “your” holiday) is a great opportunity to introduce different customs, cultures, religions and traditions to your children.  The first time I made this my son cried “wow a giant pancake!”

Matzo is packaged in a box and found in the ethnic sections of grocery stores and is a large wheat cracker, made with only wheat flour and water.   Commonly served for Passover breakfast, snack or side dish.  It can be made both savory or sweet.  This version is sweetened with the addition of powdered sugar, cinnamon and fresh berries.

 

Makes 1, 8 – 10 inch pancake

6 pieces matzo (I use Tahova)

1 cup boiling water

2 cage-free organic eggs

2 tablespoons butter

¼ teaspoon Kosher salt

 

Sprinkling (optional)

2 teaspoons powdered sugar

2 teaspoons cinnamon

1 cup fresh organic berries – raspberries, blackberries, blueberries or combination

 

In a large mixing bowl, break the matzo into small (1-inch) pieces. Bring the water to a boil and pour over the matzos to soften for 1 minute.

In a small bowl whisk eggs together with salt.  Mix the eggs and salt into the matzo.

In a medium skillet over medium-high heat, melt butter.   When the foam subsides transfer the matzo mixture into the pan and flatten with a spatula.  Fry until crisp and golden (about 4 minutes).

Carefully flip over with a spatula to fry the other side (about another 4 minutes).

Slide matzoh brei onto a large plate and sprinkle with powdered sugar and cinnamon and top with fresh seasonal berries.

Share