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Matzah Scallion Pancakes
Amy
4.63
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8
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Servings
6
-8
Ingredients
1x
2x
3x
1
cup
thinly sliced white and pale green scallion parts
1
cup
thinly chopped scallion greens
3/4
cup
plus 2 teaspoons canola oil
5
large eggs
1 1/2
cups
plus 1 tablespoon water
1 1/2
cups
matzo meal
1
teaspoon
salt
1/4
teaspoon
pepper
Instructions
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!
Notes
You can reheat pancakes on a baking sheet for 10 minutes in a 350 degree oven.
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