Orange And Raisin Matzo Meal Pancakes Recipes

MATZO MEAL PANCAKES

Matzo Meal Pancakes image

This is a great brunch dish, during Passover and any other time of the year. It can be served with cranberry sauce, applesauce mixed with fruit compote, maple or blueberry syrup or just plain with meat & cheese dishes.

Provided by Manami

Categories Breakfast

Time 15m

Yield 12 pancakes, 4 serving(s)

Number Of Ingredients 6

Ingredients

3 eggs
1/2 cup cold water
1/4 teaspoon salt
1 cup matzo meal
1 medium onion, grated
melted margarine or vegetable oil

Steps:

Beat eggs and combine with cold water, salt, 2/3 of the grated onion and enough matzo meal to make a stiff batter that will drop from the spoon.
Heat the butter, margarine or vegetable oil in a heavy skillet and add remaining onion for flavor.
Drop batter from spoon to form round cakes and fry until brown before turning over to brown on underside. (I imagine these could be baked on an oiled baking sheet in a 350F until golden brown).
Lift out one at a time and drain thoroughly on paper towel, before serving.
Enjoy!

ORANGE AND RAISIN MATZO MEAL PANCAKES

Orange and Raisin Matzo Meal Pancakes image

Provided by Bon Appétit Test Kitchen

Categories Brunch Passover Vegetarian Low Cal Mother's Day Orange Raisin Cottage Cheese Sour Cream Butter Bon Appétit Kidney Friendly Pescatarian Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes 16

Number Of Ingredients 11

Ingredients

1 1/2 cups whole-milk cottage cheese
4 large eggs, separated
5 tablespoons orange juice
1 tablespoon finely grated orange peel
1/2 teaspoon salt
3/4 cup unsalted matzo meal
1/2 cup golden raisins
1/3 cup sugar
4 tablespoons (1/2 stick) butter or margarine, divided
1/2 cup sour cream
2 tablespoons honey

Steps:

Preheat oven to 300°F. Stir cottage cheese, egg yolks, and next 3 ingredients in large bowl. Mix in matzo meal and raisins (batter will be thick). Using electric mixer, beat egg whites in medium bowl to soft peaks. Gradually add sugar, beating until firm peaks form. Stir 1/3 of whites into batter. Fold in remaining whites in 2 additions.
Melt 1 tablespoon butter in large nonstick skillet over medium heat. Drop batter by 1/4 cupfuls into skillet. Cook pancakes until brown on bottom, 1 to 2 minutes. Turn over (pancakes will be soft). Cook until brown on bottom, 1 to 2 minutes longer. Transfer to nonstick baking sheet. Repeat with remaining butter and batter. Bake pancakes in oven until slightly firm to touch, about 5 minutes.
Blend sour cream and honey in small bowl; serve with pancakes.

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