Cook sliced white and pale green scallion in 2 teaspoons oil in a saucepan over medium heat until golden brown.

Remove from heat and stir in scallion greens.

Whisk eggs and water in a bowl.

Stir in matzo meal, salt, pepper and scallion mixture until well combined.

Heat 1/2 cup oil in a 12 inch nonstick skillet over medium heat until hot (if using a smaller pan like me, use less oil).

Spoon 3 tablespoons of batter for each pancake into the oil, and flatten into a round.

Cook pancakes for 2 minutes until undersides and golden.

Flip, and cook for another 1 1/2 minutes until done.

Transfer finished pancakes to a paper towel and repeat, adding more oil as needed.

Serve with sour cream and scallions or mix soy sauce and sesame oil for a dipping sauce!