Passover Pancakes recipe

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Ingredients

2 eggs
1 tablespoon white sugar
½ (15 ounce) container part-skim ricotta cheese
¼ cup matzo meal, or as needed
1 tablespoon oil, or as needed

Nutrition Info

120.1 calories
carbohydrate: 8.5 g
cholesterol: 73 mg
fat: 6.8 g
fiber: 0.2 g
protein: 6.6 g
saturatedFat: 2.6 g
servingSize: -
sodium: 68.1 mg
sugar: 2.4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Whisk eggs in a bowl until light and fluffy. Add ricotta cheese, whisk until smooth. Mix in sugar and enough matzo meal to bind batter into a thick consistency.

  2. Heat oil in a skillet over medium-high heat. Plop batter by heaping tablespoons into the skillet. Cook until browned, about 1 minute, flip and flatten pancake. Cook until other side is browned, about 1 minute more. Repeat with the remaining batter.

Recipe Yield

12 small pancakes

Recipe Note

Light, fluffy, cheesy pancakes served with honey, jam, or fresh fruit make a delightful meal during Passover or any time! Grandma would make these for the kids when we were home for Passover. A family favorite. This year I added leftover charoset to the batter before cooking and it was delicious!

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