Matzah Scallion Pancakes
thinly sliced white and pale green scallion parts
thinly chopped scallion greens
plus 2 teaspoons canola oil
plus 1 tablespoon water
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!
You can reheat pancakes on a baking sheet for 10 minutes in a 350 degree oven.
Like this recipe?
Leave a comment
or rate us above