These Passover pancakes are extremely fluffy and so good they are arguably better than regular pancakes. Serve alone, with your favorite toppings, or smothered in syrup.
If you’re not knew to my blog you may already know that my family is really big on pancakes. We love regular pancakes, chocolate chip pancakes, banana pancake, banana chocolate chip pancakes, chocolate pancakes, sour milk pancakes, and sourdough pancakes. So when Passover comes around guess what is on our breakfast menu? You got it. Pancakes.
Now let’s talk pancakes. What makes a good pancake? A pancake must be fluffy. It must also have a touch of sweetness but not be too sweet that toppings can’t be added. Oh and it also can’t be so think it is like a crepe or so thick that you can’t enjoy it. Well, let me tell you, this Passover pancake has it all.
Say what you will about Passover food – and if you don’t eat kitnyot there isn’t much good to say – but these pancakes are good. They are some of the lightest and fluffiest I’ve ever tasted! One of my brothers even said he prefers them to regular pancakes which may be taking it a little far… but to each their own.
CAN YOU USE BAKING POWDER ON PASSOVER?
Absolutely! As long as the box is marked kosher for Passover with a “P” next to the kosher symbol.
I get this question a lot because of the fact that it is a leavener. The truth is though, while laws regarding Passover are complex, the focus is on wheat flour rather than the leavener itself.
In fact, the there wasn’t anything to leaven bread in ancient times except wild yeast. So, the bread they were making was something of a sour dough bread. This is the reason it took so long to rise.
HOW TO MEASURE DRY INGREDIENTS
Using a dry measuring cup, scoop ingredients from the bag or spoon them into the cup. Next, level off the ingredient by removing the excess with an upside-down butter knife.
The one exception to this is brown sugar. Both light and dark brown sugar should be packed down and then any excess should be scraped off as well.
PASSOVER PANCAKE TIP:
I recommend spraying the pan with oil before each pancake. Spray oil gives a light coating so it’s not too oily and spraying before each one makes it easier to flip.
YIELD: 6 SERVINGS
Incredibly moist and fluffy pancakes that are kosher for Passover.
PREP TIME: 5 minutes
COOK TIME: 10 minutes
TOTAL TIME: 15 minutes
- 1 1/4 cups matzo meal (160 grams)
- 1/2 cup potato starch (75 grams)
- 1 1/2 tablespoon baking powder
- 1/2 cup white sugar
- 1/2 teaspoon salt
- 4 eggs
- 1/2 cup water (120 milliliters)
- 2 tablespoons oil
- Whisk together matzo meal, potato starch, sugar, baking powder, and salt in a mixing bowl.
- Add eggs and water. Mix well.
- Lightly coat a small frying pan or a griddle pan with oil. Lower to a medium low flame.
- Using a ladle pour in the batter. Cook on one side until bubbles form. Flip and cook for about another minute.
- (If the batter begins to thicken add a little water at a time to thin it out – up to 1/2 cup.)
- Remove and repeat with the remaining batter.
If you let the batter sit for 10 minutes you will get denser pancakes.
If you do not let the batter sit but notice it getting thicker as you make them add a little liquid until you get the desired consistency.