Top these kosher for Passover pancakes—made with matzo cake meal, tapioca starch, and pure vanilla extract—with jam, fruit, or pure maple syrup.
- Serves: 6 persons
- ⅔cup matzo cake meal
- ⅓cup tapioca starch
- 1tablespoon sugar
- 1teaspoon kosher for Passover baking powder
- 1 ¼cups milk
- 2large eggs (lightly beaten)
- 2tablespoons unsalted butter (melted)
- 1teaspoon pure vanilla extract
- Oil or butter for cooking pancakes
- Optional: Jam, fruit, cinnamon sugar, and/or pure maple syrup for serving
Step 1Gather the ingredients.
Step 2Pre heat oven to 200 F. Have an ovenproof serving platter or baking dish ready so you'll be able to keep the prepared pancakes warm in the oven. In a large bowl, whisk together the matzo cake meal, tapioca starch, sugar, and baking powder.
Step 3Make a well in the center of the dry ingredients, and add the milk, eggs, melted butter, and vanilla.
Step 4Whisk well until the ingredients are well-combined and the batter is smooth.
Step 5Place a large skillet over medium-high heat. Grease the skillet and with a little oil or butter. Drop the batter by spoonfuls (about 2 to 3 tablespoons each) into the skillet Depending on the size of your skillet, you should be able to make 3 to 4 pancakes at a time.
Step 6Allow the pancakes to 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 carefully flip the pancakes, and continue cooking for 1 to 2 minutes more, or until golden brown on both sides.
Step 7Transfer the cooked pancakes to the platter, tent with foil, and keep warm in the oven while you make the rest of the pancakes. Serve warm with jam, fruit, cinnamon sugar, or pure maple syrup.