My grandmother’s Golden Matzo Pancakes is a Passover

My grandmother Ashkeenzi grew up in a house rich in Jewish Jewish cooking, which I never knew that it was not for a living document, which her twin brother, my great-Chacha Shush once wrote to list the foods of her youth. I wrote about this letter in my article first How to make chopped liverBut let’s just say that Shush was not a fan of many of those foods, many of which were included in.

Among all the cuisine, his Latvian-migrant mother is made by hand, today I only recognize the names of a few-and Gafilte is familiar to me because my great-grandmother’s recipe survived through generations, but because my mother sometimes buys it in a jar. In my family, traditional food items such as multz (spleen), P’Tcha (calf-leg aspic), and langen (lungs) in my family are not a blow, seeing how much Shash, and possibly their siblings hate them.

But there was a dish whom he was clearly loved- Matozo Pancakex, which he called Pompeshkeh. For the first time when I read his letter, my heart jumped on the mention of Pancakes made of Matzo food: I know those people! They were one, OnlyMy sister was dish and I begged when we visited our bub, which would cook us a batch in a few minutes and serve them with granulated sugar to sprinkle on top.

*After a quick web discovery for “Pompeshkeh” I could find the closest thing, there was a Ukrainian fritter called Pampushka, who was being a yeast, there would not be a treasure for Passah. Claudia in Roden Jewish food bookShe uses chremslach and bubeleh words for these matzo pancakes.

Here, finally, my cultural heritage was: small oval and unbroken crackers of eggs crushed. Really modest, but also delicious. One meal should be classified with the Goosatiry works of all time, as uncle Shash saw him? I will not go to that far-fo-flying grass, tacos, and sushi will be properly angered by this notion-but they definitely offer an ease-to-religious ratio that is difficult to defeat.

Start by breaking the mosques in irregular bits and pieces. How small you make them make them a matter of personal choice – I like a mixture, with some fine bits and some chunky, but you can be very fine, all the ways are all the way for the size of the Matzo food (fine ground accessories that are also used to make matzo balls).

Next, soak them in cold water for one or two minutes to soften them. Mix the water in a dry, beaten egg and a pinch of salt, then I think we can call a “batsman” in a butter pan.

Matzo acts like a pancake or fritter batsman’s flourishing component, but because the dough used to make matzo was already hydrated and cooked when the matzo was made, it was wetting it again and everyone needs to be tied to the eggs.

A bonus is that the final pancakes in the already cooked matezo, which then become gridals, like classic pancakes, resulting in layers of brown flavor.

Readers familiar with Jewish foods can identify these pancakes as Matzo Brai, an egg-and-matzo manufacture that takes many shapes and comes in both sweet and charming forms. I agree that they are, or at least, more or less the same thing seems. The main difference is that Matzo pancakes are well, well, to be shaped like pancakes, and can be made with either broken matzo, as in my recipe, or in Matzo food. As far as I know, Matzo Brei would never say Matzo food, and it can be made like an egg scuffle, or a large, cooked egg-and-matzo mass, or anything in the middle.

I am recently cooking Matzo Pancakes for my son, which is now one and a half. Not only this is one of the easiest breakfast that I can toss for him together, the recipe is the only unbreakable range of heritage that I have to pass. This is not much, but you will not know how enthusiastic he catches them.

April 2019

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