• 18 Ratings

This Passover dish, sent to us by Rise Landsman of Teaneck, New Jersey, is usually served for breakfast drizzled with maple syrup or sprinkled with sugar. It also makes a quick and easy savory side dish with salt and pepper.

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Break each matzo square into about 8 pieces; place in a medium bowl. Add enough boiling water to cover, and soak until moistened, 2 or 3 minutes; drain. Squeeze well with hands to remove excess water.

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  • In a medium bowl, beat eggs with nutmeg and 1/2 teaspoon salt; add softened matzo, and mix.

  • Heat 1 tablespoon butter in an 8-inch nonstick skillet over medium heat, swirling to coat; add matzo mixture, and press in gently. Cook until browned on underside, 4 to 6 minutes; carefully invert cake onto a plate. Heat remaining tablespoon butter in skillet, and slide cake back into skillet. Cook until other side is browned, 4 to 6 minutes more.

  • Turn cake out of skillet, and cut into wedges. Serve hot.

Cook's Notes

Matzo comes in whole-wheat, egg, and plain varieties. We chose plain, which is the most traditional.

Reviews

18 Ratings
  • 5 star values: 3
  • 4 star values: 7
  • 3 star values: 5
  • 2 star values: 3
  • 1 star values: 0