CATEGORY |
CUISINE |
TAG |
YIELD |
Eggs, Dairy |
Jewish |
|
1 |
Servings |
INGREDIENTS
2 |
|
Sheets of Matza |
2 |
|
Eggs; beaten |
|
|
Splash of milk |
|
|
Salt |
|
|
Raisins; optional |
INSTRUCTIONS
Wet matza under running water. The wetter the matza, the softer the result.
Egg matza also produces a softer pancake.
Break matza up into small pieces. Wisk with balance of the ingredients. Fry
in frying pan in a little oil or butter. Make either small pancakes, or a
large cake the size of your frying pan. This can be cut into wedges, or
served to one hungry individual. Sprinkle with sugar, or cinnamon and
sugar, or spread with fruit jam.
Posted to JEWISH-FOOD digest V97 #313 by Hillel <hillel@sprint.ca> on Nov
30, 1997
A Message from our Provider:
“Man is surrounded by the wonders of God.”