An oven baked pancake that’s kosher for Passover.
Once the seder is over, we are still faced with a week of Passover food and while I love matzah brei, I cannot eat it every day and I almost never find the various kosher for Passover breakfast cereals satisfying. This pancake recipe is easy to make, tastes good and can easily be doubled for a crowd. As is, the recipe makes four generous servings. I like mine with maple syrup but they are also delicious with leftover haroset, or a squeeze of lemon juice and powdered sugar.
- 3 eggs
- 1/2 cup milk, room temperature
- 1/2 cup matzah cake flour
- 1/8 teaspoon pure vanilla extract (kosher for Passover of course!)
- 1/8 teaspoon ground cinnamon
- 7 teaspoons butter
- Preheat oven to 450 degrees
- Place oven rack on the middle rack of your oven. Place a large, heavy ovenproof 10 inch frying pan or a cast iron skillet. Allow the pan to heat as the oven heats. The pan should get very hot.
- In a large bowl, beat the eggs until light and frothy; add milk, flour, vanilla extract, and cinnamon; beat for 5 minutes more. The batter will be thin, but very smooth and creamy.
- Using a pot holder, remove the hot skillet from the oven; add the butter; tilting the pan to melt the butter and coat the skillet. You can use a pastry brush to hasten this process.
- Pour the prepared batter into the hot skillet, all at once, and immediately return the skillet to the oven.
- Bake approximately 7-10 minutes or until a toothpick poked in the center comes out clean. The top may not brown.
- Remove from oven and serve immediately. Either bring the pancake to the table in its pan or slide it onto a serving plate.
- To serve, cut into serving-size wedges and transfer to individual serving plates. Top with your favorite topping and serve immediately.
Note: If you substitute regular all-purpose flour for the matzah cake meal, you get a dutch baby or German pancake instead. Yummm! (AP flour contains gluten so when the pancake is baked, the gluten formed when the batter is beaten creates a matrix that traps air and voila!, a puffy german pancake is the result. Matzah cake flour is already “cooked” so the gluten has become inert and cannot form a matrix so we get a tender spongy pancake. Science is fun 🙂 )