Matzah Breakfast Pancake - My Style Recipe

How to make it

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• Crumble matzah crackers/squares into small pieces in a large soup bowl.
• Sprinkle salt, pepper, parsley flakes and onion powder on top and mix well.
• Pour boiling water from the kettle over top of matzah mixture to cover and place a bread and butter plate over your bowl. This keeps the steam in and allows the matzah to soften faster.
• The matzah shoud sit for at least 15 minutes to absorb all the water and soften.
• Note: I do not squeeze any water out as the matzah absorbs all the water.
• During this time, place a small amount (1 Tbsp.) of olive oil in a large frying pan and add the finely chopped/diced onion and green pepper.
• Note: I use a large Calphalon frying pan
• Saute but do not allow to brown.
• Beat eggs with a wisk or hand beater, not electric (remember the days?)
• I transfer the matzah mixture to a larger bowl and pour the beaten eggs over top.
• Gently blend the mixture.
• Pour this mixture over the onions and green peppers but make sure you are using a large frying pan.
• I then dot the top with cheddar cheese.
• Place a large piece of aluminum foil over the top but allow a small vent at the side for any steam to escape.
• This is cooked for approximately 10-15 minutes on a medium/low setting.
• Lift an edge with your spatula to check browning.
• The tricky part is flipping.
• I use my spatula to cut it into quarters and flip it that way.
• Once flipped over, replace the aluminum foil and allow to cook until browned.
• You can serve it just as it is or with fresh fruit.
• Note: If you want something different, add small pieces of cooked chicken.