Pesach breakfast ideas #2

You can add other flavourings to the batter – maybe cinnamon or cocoa for a chocolate version; or mashed banana or berries for a healthy, refined sugar-free breakfast. 

Plate with a drizzle of maple syrup add a dollop of yoghurt — did I mention I buy gallons of the stuff for Pesach — and some chopped fruit.  

I like to mix it up a bit with different flavours and toppings so that the moans of ‘not those pancakes again’ only start towards the end of the eight days.

With a reasonable helping of protein for their first meal of the day, I feel that my children have a good start.

Recipe per person:

Ingredients:

1 egg
1 tbsp matzah meal
pinch of salt
1 tsp of sugar (optional)
Flavourings – choose from:
1/2 very ripe mashed banana; 1 tsp cocoa powder; zest of half a lemon; 1 tsp maple syrup; ½ tsp cinnamon
1 tsp sunflower oil
To serve:
Yoghurt and chopped fruit/berries

Method:

• Crack the egg into a bowl and beat it for 30 seconds or so.
   
• 
• Scatter over the matzah meal and salt, and beat with a fork until combined and smooth.
  

• Add the sugar and flavourings, if using. 
• Heat a large frying pan with about a teaspoon of sunflower oil.
• Spoon in about a tablespoon per pancake.
• When bubbles start to show in the pancakes, flip them over so the other side can brown.
  
• Serve immediately with your choice of topping. Any uneaten pancakes can be refrigerated and reheated in a warm oven.