See Also: Passover Pancakes(recipes)
Passover(medicine)
Passover(dictionary)
Passover(encyclopedia)
Passover(dictionary)
Passover Brownies(recipes)
Msoki (Tunisian lamb casserole for Passover)(recipes)
Pancakes(recipes)
Buckwheat Pancakes(recipes)
Buttermilk Pancakes(recipes)

Passover Pancakes (recipes)




Makes 4 pancakes







































Preparation time

less than 30 mins



Cooking time

10 to 30 mins



















Ingredients



2 eggs separated3 tbsp/45ml/1½fl oz oil113ml/3½fl oz buttermilk57g/2oz sugar40g/1½oz matzah meal 15g/½oz potato starch

Method



1. Beat egg whites until soft peaks form. 2. Gradually add sugar and continue beating until stiff, but not dry peaks form. 3. Using same beaters, beat 1/3 of the egg whites with oil until light, about 5 minutes. Add milk, continue beating. Gradually add dry ingredients. Batter will be thick. 4. Fold in remaining egg whites in two batches. 5. Pour in about 1 tbsp of the batter and swirl around the base of the pan. Cook until golden and the surface bubbles, then flip over and cook the other side until golden. 6. If the first pancake is too thick, add a little milk to the batter to thin it. Make more pancakes from the remaining batter.