Matzah Scallion Pancakes
Prep time
Cook time
Total time
Recipe type: Appetizer, Side Dish, Holidays
Serves: 6-8
  • 1 cup thinly sliced white and pale green scallion parts
  • 1 cup thinly chopped scallion greens
  • ¾ cup plus 2 teaspoons canola oil
  • 5 large eggs
  • 1½ cups plus 1 tablespoon water
  • 1½ cups matzo meal
  • 1 teaspoon salt
  • ¼ teaspoon pepper
  1. Cook sliced white and pale green scallion in 2 teaspoons oil in a saucepan over medium heat until golden brown.
  2. Remove from heat and stir in scallion greens.
  3. Whisk eggs and water in a bowl.
  4. Stir in matzo meal, salt, pepper and scallion mixture until well combined.
  5. Heat ½ cup oil in a 12 inch nonstick skillet over medium heat until hot (if using a smaller pan like me, use less oil).
  6. Spoon 3 tablespoons of batter for each pancake into the oil, and flatten into a round.
  7. Cook pancakes for 2 minutes until undersides and golden.
  8. Flip, and cook for another 1½ minutes until done.
  9. Transfer finished pancakes to a paper towel and repeat, adding more oil as needed.
  10. Serve with sour cream and scallions or mix soy sauce and sesame oil for a dipping sauce!
You can reheat pancakes on a baking sheet for 10 minutes in a 350 degree oven.
Recipe by What Jew Wanna Eat at