Passover, in my mom’s Ukrainian-Jewish household, always included matzah meal pancakes. More specifically, they were added to soup because the matzah balls that we have come to know in Canada were unknown to her.

My mom and I decided to explore this recipe again with Passover quickly approaching and her childhood cravings for the fare coming with it. The first step was making our traditional chicken soup and then whipping together the matzah meal pancakes. They’re quick to prepare and are a unique addition to Passover dinner. 

Matzah Meal Pancakes

o 3 eggs

o 175 ml (¾ cup) cold water

o 5 ml (1 tsp) salt

o 125 ml (½ cup) matzah meal

o  Vegetable oil for frying

To make the pancakes, use one large mixing bowl and one smaller bowl to separate the eggs. Split the egg whites into the smaller bowl. Beat the egg whites until light and fluffy.

Add water, salt and matzo meal to the egg yolks. Beat well ensuring the mixture is still thick and then let stand for 5 minutes. Combine the egg whites into the mixture with a spoon.

Coat a large pan with oil.

Using a large spoon, scoop 50 ml (¼ cup) of batter for each pancake and drop it into the oil. Fry the pancake until it is a light brown on one side and then flip.

Once the pancakes are ready add them to chicken soup. Alternatively, use them as a side to a meat dish.