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You can still have pancakes during Passover — Matzo Brei Pancakes, that is! Eat them plain, mix in chocolate chips, raisins or fruit, or top with fresh preserves or syrup and you’ve got one delicious Passover breakfast!
It’s a big weekend, with not one, but two important holidays taking place. #SundaySupper is celebrating Passover and Easter with our favorite recipes for leftovers. Thanks to Liz of That Skinny Chick Can Bake for hosting! You either have tons of food left from your Friday and Saturday night Seders or will have plenty after today’s Easter brunch or dinner. Never fear…#SundaySupper is here to rescue you from eating boring leftovers. You can always count on us for great recipes, no matter what time of year.
Ah, Passover. Eight days of no leavening. That means no pasta, bread, crackers, cookies, pretzels, cakes — no fun stuff! There’s nothing I love more at a restaurant than that basket of warm, freshly baked bread so during these eight days, I avoid restaurants — especially Italian restaurants! — at all costs. It’s too tempting. And let’s face it, putting a plate of matzo in front of my face is not that appealing. Do you know what happens when you eat too much matzo?
No? Well, go ask your Jewish friends.
Luckily, you don’t have to succumb to eating plain matzo every day during Passover. Sure, it tastes good smeared with creamy peanut butter or topped with marinara sauce and shredded cheese, and it even tastes good covered in chocolate, but I need a little more depth than that, people! I steered clear of matzo in my recipes last year when I made a vegetable kugel and cauliflower gratin. The year before that I used matzo meal and made a Spiced Apple Cake. This year I’m in charge of a flourless chocolate cake (recipe coming soon) which will definitely not have any matzo present.
I will, however, be treating my parents to a Passover brunch today complete with one of the best breakfast foods you can make during the holiday: Matzo Brei! This is another one of Dad’s specialities. He makes Matzo Brei every year for the family, but this year I’m making it for him! Instead of Dad’s usual way of cutting the Matzo Brei into triangles that almost resemble a slice of pizza, I’m making cute little silver dollar pancakes and serving alongside a variety of toppings. The Matzo Brei Pancakes are simple and straightforward in flavor allowing for you to pile on whatever you’d like. Have fun with it! Smoked Chocolate Chips, Maple Pecan Coconut Granola, Raspberry and Peach Jam, Bourbon Maple Syrup… The possibilities are endless.
I like to have choices. Don’t you?
- 10 full sheets of matzo (I used whole wheat)
- 6 large eggs
- oil of choice (I used coconut)
- salt and pepper
- Break up the matzo and place in a large bowl. Submerge completely in water and let sit for 3-4 minutes.
- Drain the matzo of all water.
- Add the eggs and whisk until well-combined.
- Season with salt and pepper.
- Heat oil in a large skillet over medium-high heat.
- Pour in enough of matzo batter to cover the entire bottom of the skillet.
- Let sit for 2-3 minutes or until you see the sides start to brown.
- Remove the pan from heat and use a biscuit cutter or a cup with a fine edge to cut out circular shapes. There will be excess matzo. Cook this the same way you are cooking the “pancakes.”
- Add a touch more oil to the hot pan and flip the pancakes and the extra pieces.
- Continue cooking until both sides are golden brown.
- Remove the pieces from the pan and onto a paper towel-lined cooling rack.
- Repeat until all of the batter has been used.
Check out what all of my other #SundaySupper friends are making today. Hope everyone has a a Happy and Healthy Pesach and Easter!
Appetizers
- Bacon and Sriracha Deviled Eggs by Casa de Crews
- Buffalo Blue Cheese Deviled Eggs by Cupcakes & Kale Chips
- Jalapeño Cilantro Deviled Eggs by Our Good Life
- Rissole by Brunch with Joy
- Savory Basque Tart by Food Lust People Love
Breakfast and Brunch
- Breakfast Burritos by Sew You Think You Can Cook
- Breakfast Enchiladas by Curious Cuisiniere
- Gluten-Free Ham Spinach & Gruyère Quiche by Amee’s Savory Dish
- Ham and Egg Hash by Whole Food | Real Families
- Matzo Brei Pancakes by Take A Bite Out of Boca
- Savory Ham and Scallion Corn Cakes by The Weekend Gourmet
Main Dishes
- Black Pepper Fried Brown Rice with Ham by Food Done Light
- Cajun Hambalaya by Palatable Pastime
- Cal-Mex Avocado and Egg Salad by eating in instead
- Chunky Healthy Egg Salad by Peanut Butter and Peppers
- Ham Fried Rice by Bobbi’s Kozy Kitchen
- Kimchi Fried Rice by Wallflower Girl
- Pan-Fried Ham with Okra and Red-Eye Gravy by Culinary Adventures with Camilla
- Salmon, Asparagus and Capers Panini by Family Foodie
Soups and Salads
- Ham and Corn Chowder by Cosmopolitan Cornbread
- Southern Ham Macaroni Salad by Magnolia Days
- Split Pea and Ham Slowcooker Soup by Jane’s Adventures in Dinner
Desserts
- Apple Blueberry Flip Flop by Recipe for Perfection
- Brownies with Kentucky Bourbon and Chocolate Mint Ganache by Lifestyle Food Artistry
- Cadbury Egg Stuffed Croissants by Hezzi-D’s Books and Cooks
- Cheese and Pineapple Bread Pudding by Basic N Delicious
- Easter Candy Bark by Pies and Plots
- Easter Candy Brownie Cookies by That Skinny Chick Can Bake
- Peanut Butter Brownie No Bake Cheesecake by Recipes, Food and Cooking
- Peanut Butter Chocolate Matzo S’mores by Desserts Required
- Sunshine Cake by The Ninja Baker
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