Matzo brei is genius. It’s the same idea as bread pudding – using eggs, milk and butter to turn dry bread into a delicacy. In this case, the “bread” – matzo – is inherently dry and boring. But softening it, then flavoring and cooking in butter turns matzo into the most delicious pancakes. And it’s far quicker than bread pudding!
I still remember the first time I ate Matzo brei as a kid. After days of dry matzoh, I thought it was the most amazing thing I have ever eaten! I still feel this way. :)
- 2 matzo
- 2 large eggs
- ½ teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- 2 tablespoons butter
- 2 tablespoons maple syrup
- Break the matzo into small pieces. Place in a medium bowl.
- Cover the matzo pieces with very hot tap water. Let stand and soften for about 30 seconds, then drain into a colander.
- Wipe your bowl clean with a paper towel and use it to whisk together the eggs, vanilla and cinnamon.
- Add the drained matzo pieces to the egg mixture. Using a fork, mix well, until the ingredients form into a batter.
- Heat a double-burner griddle over medium-high heat. Add the butter and brush to coat. Spoon the batter into the griddle, measuring ¼ cup batter per pancake. You should get 4 to 6 pancakes, depending on how big you make them.
- Fry the pancakes 1-2 minutes on each side, until golden and cooked through. Serve with warm maple syrup.