The recipe came from the 1952 edition of The Complete American Jewish Cookbook. It is perfect for a busy night when a family with two working parents must somehow get two children to two soccer practices and a Cub Scout meeting, and feed them and their picky toddler brother, in the middle of Passover when carry-out food is not an option.
Matzo Meal Pancakes (serves 4-6)
1 cup matzo meal
1 tsp. salt
2 tsp. sugar
6 eggs, separated
1.5 cups milk (I used fat-free and it was fine)
Mix dry ingredients. In a separate bowl, beat the egg yolks together with the milk. Combine these two mixtures, mix well, and allow to stand for 10-15 minutes. Meanwhile, with an electric mixer, beat the egg whites until stiff. Fold the beaten egg whites into the matzo meal batter until fully combined. On a griddle, melt together enough butter and vegetable oil so that the griddle is well-greased. When the griddle is hot, drop the batter by scant quarter-cup measures and fry like regular pancakes. Serve with maple syrup.
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