Recipe: Passover Pancakes

Light, fluffy, cheesy pancakes served with honey, jam, or fresh fruit make a delightful meal during Passover or any time Grandma would make these for the kids when we were home for Passover. A family favorite. This year I added leftover charoset to the batter before cooking and it was delicious

Passover Pancakes Ingredients

• 2 eggs

• 1 tablespoon white sugar

• (15 ounce) container part-skim ricotta cheese

• cup matzo meal, or as needed

• 1 tablespoon oil, or as needed

How to Make Passover Pancakes

1. Whisk eggs in a bowl until light and fluffy. Add ricotta cheese; whisk until smooth. Mix in sugar and enough matzo meal to bind batter into a thick consistency.

2. Heat oil in a skillet over medium-high heat. Plop batter by heaping tablespoons into the skillet. Cook until browned, about 1 minute; flip and flatten pancake. Cook until other side is browned, about 1 minute more. Repeat with the remaining batter.

Passover Pancakes Nutritions

• Calories: 120.1 calories

• Carbohydrate: 8.5 g

• Cholesterol: 73 mg

• Fat: 6.8 g

• Fiber: 0.2 g

• Protein: 6.6 g

• SaturatedFat: 2.6 g

• ServingSize:

• Sodium: 68.1 mg

• Sugar: 2.4 g

• TransFat:

• UnsaturatedFat:

Source: Passover Pancakes