Active time: 30 min Start to finish: 30 min
Ingredients
Makes 30 (3-inch) pancakes
Step 1
Cook sliced scallion in 2 teaspoons oil in a small heavy saucepan over moderate heat, stirring occasionally, until pale golden, 2 to 3 minutes. Remove from heat and stir in scallion greens.
Step 2
Whisk eggs in a bowl until combined well, then whisk in water. Stir in matzo meal, salt, pepper, and scallion mixture until combined well.
Step 3
Heat 1/2 cup oil in a 12-inch nonstick skillet over moderate heat until hot. Working in batches of 4, fill a 1/4-cup measure three-fourths full (3 tablespoons) for each pancake, then drop batter carefully into hot oil and spread with back of a spoon to form a 3-inch round. Cook pancakes until undersides are golden, 1 1/2 to 2 minutes. Turn over with a slotted spatula and cook until undersides are golden, about 1 1/2 minutes more. Transfer to a large rack set on a paper-towel-lined baking sheet. Add some of remaining 1/4 cup oil as needed between batches.
• Pancakes can be made 4 hours ahead and chilled, covered. Reheat on a baking sheet in middle of a preheated 350°F oven 10 minutes.
Leave a Review
Reviews (20)
Back to TopI needed only a 1/5 of what this recipe makes(enough for two people), and had no problem with changing the measurements. I made one big pancake and compared it to a flour based Korean pancake and couldn't decide which was better. Nice, easy recipe, and quite tasty. Definitely add more scallions!
ladykalm
Los Angeles
9/21/2009
In general (there is some debate about this), canola oil is not Kosher for Passover, so if you are making them for Passover and want to keep the food Kosher for Passover, you may not want to use canola oil.
jordanas
4/1/2009
This was a Sedar hit!! I took the others advice and added 3x the scallions and a shredded onion. I reheated them just before dinner and they were good but much better 'fresh'. I will make them again!
resplendent513
Savannah, GA
4/20/2008
After reading all of the reviews, I tried these for Passover seder last evening. They were a hit. I agree they need more scallions. I used twice the amount,and then after they were sauteed, I put them in the cuisinart with some fresh chives- and then added to the mixture. I used canola oil instead of olive oil, and they were very good. Since someone suggested perhaps a sauce to serve them with, I combined fresh chives with sour cream and served on the side. I will be making this dish again next year!Additionally, I found that these only made about 19 pancakes, I didn't make them as small. If you make them bigger, I would suggest doubling the recipe. enjoy!
dledelman
solon, ohio
4/20/2008
Very nice. I agree it needs twice or even three times as many scallions.
meta
Tallahassee, FL
7/3/2007
Very easy to make but I would agree with the other reviewers and would recommend doubling the amount of scallions. It just didn't compare with real scallion pancakes, but my guests gobbled them up quickly.
Anonymous
SF Bay Area
4/8/2007
I substituted 10 egg whites for the 5 whole eggs - grapeseed oil in place of the olive oil and nearly doubled the amount of scallion. Like the reviewers before me, I can't imagine making this with olive oil. The smell alone would drive me nuts. It was a big hit and requested for the coming year.
Fitpro01
NJ
4/8/2007
今年尝试新的东西……并将继续to make these! Everyone loved them! Would love to have some sort of "dipping sauce". Another great way to dip on Passover!
taravat
E. Setauket, NY
4/5/2007
A Seder tradition in our home. We make them every year and the guests just gobble them up.
Anonymous
New York, NY
3/23/2007
Have been making these for many years. I usually add more scallions just our preference along with a few teaspoons of grated onions. I fry them in vegetable or canola oil and they reheat beautifully. They make about 15 pancakes. Always add salt and fresh ground black pepper. Delicious!
Anonymous
Fl
3/23/2007
Definitely worth making again. I doubled the amount of scallions and used canola oil (can't imagine frying them in olive oil) and was very pleased with the result: a nice savory pancake to be used as a side dish for meat dishes.
mswindycty
Chicago
4/22/2006
Made this for seder this year, and it was such a big hit that my husband requested them again this weekend. I used more scallions than the recipe calls for, and I played with the sizing a little - smaller and larger than 3 inches works just fine.
troz
DC
4/16/2006
Delicious! I am not much for fried foods either, not just because they are unhealthy but also because I hate getting splattered with hot oil, but this was an excellent twist on my grandmother's plain matzo pancakes and my fiance loved them. Yummy!
NikiDeaf
Silver Spring, MD
5/13/2005
Two forks is being charitable at best. This was edible, but pretty boring. Maybe it was something about the texture. I'd rather have plain latkes any day.
Sue
Seattle
5/7/2003
I tried the other cooks' recommendations, and made this with twice the amount of scallions, salt and pepper and it was excellent.
Anonymous
Brooklyn, NY
4/23/2003
See Related Recipes and Cooking Tips
-
5,776 Things You Can Do With Matzo for Passover
OK, maybe not 5,776 things. But there are definitely enough ideas in this roster to fill all 8 days of Passover. -
Use Up Your Leftover Matzo
The question of what to do with that unopened, leftover box of matzo comes up every year. As it turns out, topping the stuff with butter and jam is just the beginning.
