Cinnamon Spiced Chard Pancakes Passover Recipes

Steps:

• Stir chard with any water still clinging to leaves in large pot over medium-high heat until just wilted but still green, about 3 minutes. Place in sieve; press out moisture. Cool completely.
• Combine eggs, onion, matzo meal, cinnamon, salt, allspice and pepper in medium bowl; blend well. Mix in chard.
• Preheat oven to 300°F. Place baking sheet in oven. Heat 3 tablespoons olive oil in heavy medium skillet over medium heat. Working in batches, drop heaping 1 tablespoon Swiss chard mixture for each pancake into skillet; flatten to 1/2-inch thickness. Fry pancakes until golden brown and cooked through, adding more olive oil to skillet as necessary, about 3 minutes per side. Transfer pancakes to baking sheet in oven to keep warm after each batch. Serve pancakes warm with lemon wedges.

Steps:

• Whisk orange juice and egg yolks together in a large jug.
• Combine matzo meal, sugar, currents and cinnamon in a large bowl.
• Make well in centre and add orange juice mixture using wooden spoon.
• Mix well.
• Using electric beater beat egg whites until soft peaks form.
• Add a spoonful egg whites to mixture mix inches.
• Add remaining egg whites using a large metal spoon to combine by folding.
• Brush on-stick pan with a little oil. Heat and cook pancakes as desired.
• Dust with icing sugar to serve.

Steps:

• Pour milk or juice over matzo meal.
• Add salt to egg yolks and beat until very light.
• Add to meal mixture, let stand 5 minutes.
• Beat egg whites until very stiff. Fold lightly into yolk mixture.
• Drop by spoonfuls onto hot greased skillet, brown on both sides.

Steps:

• Combine flour, brown sugar, baking powder and cinnamon.
• Combine eggs, milk and butter, stir into dry ingredients just until combined.
• Pour batter by 1/3 cupfuls onto a lightly greased hot griddle.
• Sprinkle with additional cinnamon (if desired).
• Turn when bubbles form on top of pancakes.

Steps:

• 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.
• 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.

Steps:

• Lightly oil griddle or frying pan and heat the pan.
• Mix all ingredients together in a bowl.
• Adjust thickness of batter by adding liquid (or matzo meal).
• Pour batter into hot pan and cook the pancakes on each side.
• These are great with strawberries and yogurt.
• For non-Passover use, you can substitute regular flour for the matzo meal.

Steps:

• Preheat a large skillet or griddle to medium heat. Preheat oven to low heat (180 F - 200 F).
• In a medium mixing bowl, stir together flour, sugar, baking powder, baking soda, salt, 1 teaspoons cinnamon and 1/8 teaspoons nutmeg.
• In another medium mixing bowl, whisk one egg until frothy. Then add milk, oil and vanilla extract; then whisk until combined.
• Make a well in the center of the dry ingredients and whisk in the wet ingredients all at once.
• While cooking the pancakes, start the peach topping. In a medium saucepan over medium heat, melt butter. Add peach slices, maple syrup, lemon juice, 1 teaspoons cinnamon and 1/8 teaspoons nutmeg; toss to coat evenly. Cook, stirring occasionally for 5 - 10 minutes or until peach slices have softened slightly, and a sauce is formed. Remove from heat and cover until ready to eat.
• Using a 1/4 cup sized measuring cup, pour pancake batter onto a hot, greased skillet/griddle over medium heat, leaving enough space between each pancake for them to expand.
• Cook for 2-4 minutes or until surface begins to bubble and edges appear slightly dry. Turn and cook for another 2 minutes until golden. To keep pancakes hot until ready to serve, place on a heat-resistant plate in the oven on low heat.
• Serve pancakes hot with peach topping.

Steps:

• Mix flour, baking powder, and salt together in a bowl.
• Whisk milk, egg, 2 tablespoons vegetable oil, maple syrup, cinnamon, nutmeg, and cloves together in a separate bowl. Stir milk mixture into flour mixture until just blended.
• Heat 2 teaspoons vegetable oil on a griddle over medium heat; pour about 1/4 cup batter onto the hot griddle. Cook until bubbles begin to form on top of pancakes, 3 to 5 minutes. Flip and cook until second side is golden brown, 3 to 5 more minutes. Repeat with remaining batter.