Vegan Matzoh Pancakes!

Oy!  We are through two of five boxes of matzoh and only two days remain (during which we mean to be eating the, um, stuff).  A batch of matzoh pancakes should help.

The Complete American-Jewish Cookbook had a few recipes for matzoh pancakes, but the recipes sounded more like omelets with some matzoh thrown in.  One had 1/2 cup of matzoh meal and three eggs!  See what I mean?  Probably wonderful if you eat eggs (and define wonderful as cholesterol-laden and mean).

So I just made my ordinary recipe but used matzoh meal instead of whole wheat flour.  Worked!  Excuse the picture–my breakfast beat the natural light and sometimes I just don’t care.  

At the start of passover I wondered about baking powder and baking soda.  OK or not OK?  How have I never wondered this before?  Maybe this should became the fifth Seder question.  My initial research involved picking up a box of kosher for passover cake mix at the grocery and finding bicarbonate of soda among the ingredients.  Well that’s good news.  Pancakes without any rising agents don’t sound very fun.  Then I busted out the googles and found this.  The NYT is as close to a real rabbi as I am going to easily get.  Done!

Let’s get to it, then.

In a food processor whiz seven sheets of matzoh to make 2 cups of coarse matzoh meal.  Open the lid and add 2 tsp.  baking powder, 1 Tbs. sugar and 1 tsp. salt.  Brief whiz to mix.

Whisk together in a separate bowl 2-3/4 cups of whatevermilkTM, 2 Tbs. oil and 1 Tbs. Ener-G Egg Replacer.  Is Ener-G Egg Replacer ok for passover?  Good luck finding a rabbi with an opinion on that one!  Based on the ingredients, I’m going with yes.

Add the matzoh meal mixture to the whatevermilk mixture and stir to combine.

Let it hang out for a few minutes to come together and heat your pan to medium while you wait.

Now you need to channel your inner bricklayer skills.  This stuff isn’t like batter.  More like oatmeal.  Or loose mortar, to stick with the affliction theme.  Add some oil to your pan and then drop a half cup or so of batter in the pan.   Gently spread it around until you have a 1/4″ thick pancake like object.  Fry, flip, fry, done.  Repeat until you are out of batter.  I got six.

They are best straight out of the pan when some of the bigger chunks of matzoh are still crispy.  In this form, the pancakes have a unique (and enjoyable) character you aren’t likely to encounter anywhere else.  If you keep them warm in a 190 degree oven as you complete the batch, the cakes will steam some and the unique texture flees.  More like traditional flour pancakes, then.

That’s that.  Onward!


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