Recipe - Pesach Pancakes

Three fourths cup Warm milk
One half cup Matza meal
3 Eggs
1 tablespoon Sugar
1 teaspoon Salt
Oil for frying

The recipe is from a cookbook called The Passover Gourmet by Nira Rousso

Heat the milk and add the matza meal. Put aside and let rest for 10 min.
Beat the eggs and add to the matza mix. Add salt and sugar and mix well.
Heat a little oil in a frying pan and droop spoonfuls of batter into hot
oil. Fry as pancakes.

We like eating this with soft white cheese and vegetables but you can blend
strawberries with sugar and put on top.

Posted to JEWISHFOOD digest by Thea Gunther theag@nassau.cv.net on Apr
05, 1998