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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

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