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Yes yes, I know I’ve already posted a recipe for Pancake Day this year, but that chocolate-heavy recipe was sweet and this one is savoury. And, besides, I’ve been waiting all year to share this recipe with you all, and I don’t think I’ll be able to hold on for another year!
Meet these amazing Matzo Meal Pancakes. American-style pancakes that are so much lighter than the original, or even polenta pancakes, served with a side of fresh avocado, salmon roe (or smoked salmon if you can’t find any) and a generous dollop of soured cream. Perfect pancakes every time, no buttermilk or yogurt required, and easily made dairy-free by switching out the milk for water.
Ever since I was gifted a copy of Leah Koenig’s The Jewish Cookbook(ad) a couple of years back I’ve been using it in my kitchen to re-discover dishes of my childhood, connect with my heritage and learn more about Jewish cooking around the world. It really is the Book of Jewish Food(ad) of our generation, and it is through this book I discovered these incredible pancakes, which of course I had to gussy up with some deli favourites.
Seriously, I urge you to give these pancakes a go this Shrove Tuesday for a real fusion of cultures; they work just as well with sweet or savoury toppings. And, as I don’t think many of you will have cooked with matzo meal before, I’ve included a few ingredient / shopping / what to do with leftovers that don’t go into these delicious pancakes notes below!
What is matzo meal?
Matzo meal is a fine type of breadcrumbs made from matzo, traditional Jewish unleavened crackers. You can buy regular matzo meal (which we use in this recipe) and fine matzo meal. There is also special Kosher for Passover matzo and matzo meal on sale each spring for the festival.
I’ve always used matzo meal in place of breadcrumbs for frying fish or chicken, and to bind meatballs. Just try it any place you’d usually use dried breadcrumbs.
Also, keep an eye on my BBC Food author page where I have written a bunch of Passover recipes that should be coming soon, including a classic Matzo Ball Soup and some Flourless Chocolate Truffle Cookies that both use matzo meal!
These light, airy pancakes made with matzo meal work great with sweet or savoury toppings, the perfect alternative to classic American buttermilk pancakes!
65g (2 1/4 oz) matzo meal
1/2 tbsp golden caster (granulated) sugar
1/2 tsp baking powder
large pinch sea salt
1 large egg
175ml (3/4 cups) milk
light oil or clarified butter, for frying
1 large ripe avocado
salmon roe or smoked salmon
very small handful fresh dill
To make the batter mix together the matzo meal, sugar, baking powder and salt. Lightly beat the egg, and stir it, along with the milk into the mixture. Stir well and leave to sit for 5 minutes until the mixture has thickened.
Meanwhile, heat a little light oil or clarified butter in a large, non-stick frying pan over a medium-high heat.
Working in batches, fry off spoonfuls of the batter for a few minutes each side. You should make 6 golden pancakes from this mixture.
Serve divided between two plates with the avocado, sliced, a scattering of dill and spoonfuls of soured cream and salmon roe or smoked salmon.
I'm a food writer living in London and the English Countryside. Welcome to my online diary where I share easy, weeknight recipes, foodie travel diaries and some of the best places I've eaten out recently.
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One Pan Pescatarian: 100 Delicious Dinners – Veggie, Vegan, Fish
My second cookbook contains 100 delicious dinner recipes, all of which are either vegetarian, vegan or which celebrate fish and seafood - all cooked in either one pot or one pan.*