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Matzos Pancakes

A quick pancake made from matzo meal, eggs, water, and fried in goose fat or oil.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Egg and pepper are a kitchen classic. They rank in the top 33% of all ingredient pairs, and cooks put them together in 50,580 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Matzos Pancakes

Ingredients

Directions

Prepare the batter

  1. Pour water over matzo meal and let it stand for 15 minutes to swell.

  2. Beat the eggs, then add salt and pepper.

Fry and serve

  1. Heat the fat in a skillet over medium heat.

  2. Drop spoonfuls of the mixture into the skillet to form small cakes.

  3. Fry until brown, then turn and brown the other side.

  4. Serve with raspberry jelly.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Egg + peppertop 33% of all pairs
    Smell alikelow
    Cooked together50,580 recipes

    Shared aroma: 2-nonenal (fatty, green).

Egg and pepper barely smell alike, yet cooks put them together in 50,580 recipes: they work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Eggs
Bind the batter and help the cakes hold together while they cook.
Matzo meal
Provides the starchy base that thickens with water and forms the cakes.
Goose fat or oil
Conducts heat in the skillet and gives the cakes a golden, crisp browned surface.

The step that matters

Let the matzo meal swell before frying. Soaking lets the matzo meal absorb the water fully, so the batter thickens and the cakes hold their shape instead of falling apart or absorbing fat unevenly in the pan.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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