Looking for something sweet, quick, and kosher for Passover, without compromising on texture? These pancakes prove that even during Passover you can start your morning with an especially airy, soft, and indulgent dish. With matzah flour, potato starch, and a few basic ingredients, you get a simple recipe that feels like a small holiday meal straight from the pan.
Kosher for Passover Pancakes
Yield: About 8–10 medium pancakes (about 6 servings), depending on the size of the ladle and the pan
Ingredients:
• 1¼ cups matzah flour (160 g)
• ½ cup potato starch / potato flour (90 g)
• 1½ tablespoons baking powder
• ½ cup sugar (100 g)
• ½ teaspoon salt
• 4 eggs
• 1 cup water (240 ml)
• 2 tablespoons oil
Instructions:
Mix the matzah flour, potato starch, sugar, baking powder, and salt in a bowl.
Add the eggs and water and mix well until a smooth batter forms.
Lightly grease a small skillet or pancake pan and heat over medium-low heat.
Pour the batter using a ladle.
Cook on one side until bubbles appear, then flip and cook for about one more minute.
Continue with the rest of the batter.
Note:
• If the batter thickens while working, you can add a little water each time, up to an additional half cup.
• If you let the batter rest for 10 minutes, the pancakes will turn out denser.