Kremsils Matzoh Meal Pancakes Recipes

Steps:

• Melt 2 Tablespoons butter in large skillet.
• Turn off the heat.
• Break eggs into mixing bowl.
• Beat until thick and lemon colored.
• Add milk, matzoh meal, cottage cheese, butter, nuts, vanilla and salt.
• Beat until smooth.
• Turn heat on to moderate heat.
• Drop by spoonsful onto the skillet, this is where you can decide on the size of your pancakes.
• Fry until golden on both sides.
• Keep warm in oven, while making others.
• Serve on platter with maple syrup &/or the granulated sugar.
• Enjoy!

Steps:

• Preheat oven to 300°F. Stir cottage cheese, egg yolks, and next 3 ingredients in large bowl. Mix in matzo meal and raisins (batter will be thick). Using electric mixer, beat egg whites in medium bowl to soft peaks. Gradually add sugar, beating until firm peaks form. Stir 1/3 of whites into batter. Fold in remaining whites in 2 additions.
• Melt 1 tablespoon butter in large nonstick skillet over medium heat. Drop batter by 1/4 cupfuls into skillet. Cook pancakes until brown on bottom, 1 to 2 minutes. Turn over (pancakes will be soft). Cook until brown on bottom, 1 to 2 minutes longer. Transfer to nonstick baking sheet. Repeat with remaining butter and batter. Bake pancakes in oven until slightly firm to touch, about 5 minutes.
• Blend sour cream and honey in small bowl; serve with pancakes.

Steps:

• Beat eggs and combine with cold water, salt, 2/3 of the grated onion and enough matzo meal to make a stiff batter that will drop from the spoon.
• Heat the butter, margarine or vegetable oil in a heavy skillet and add remaining onion for flavor.
• Drop batter from spoon to form round cakes and fry until brown before turning over to brown on underside. (I imagine these could be baked on an oiled baking sheet in a 350F until golden brown).
• Lift out one at a time and drain thoroughly on paper towel, before serving.
• Enjoy!

Steps:

• 1. In a large bowl, combine matzo meal, salt, and sugar. Set aside.
• 2. Separate egg whites and yolks. Beat egg yolks, and combine with water. Add the yolk mixture to the matzo meal mixture, and let it stand for 30 minutes.
• 3. Beat egg whites with an electric mixer until they are stiff, and fold them into the matzo meal mixture. Add grated onion.
• 4. Heat corn oil until it sizzles in a deep skillet. Lower heat, and, using a cooking spoon, spoon batter into the pan, creating thin pancakes 3 to 4 inches in diameter. Fry for several minutes, turning when the pancake is firm and the bottom side is golden brown. Fry for another few minutes until the other side is done. Drain on paper towel. Serve with applesauce and/or sour cream.