Matzolah Pan Cakes

Here is a recipe we recently made using some finer textured Matzolah.

Matzolah Pan Cakes

Yield: Six to eight 3-inch round pancakes

Matzolah Pan Cakes


  • 2 eggs
  • 1/2 cup of milk
  • 2 cups of Matzolah
  • Vegetable oil


  1. Beat eggs, beat in milk, add Matzolah, mix thoroughly, and let stand for 30 minutes. It should be a medium thick batter; add more milk or Matzolah as desired.
  2. Heat about ¼ - ½ inch vegetable oil in electric or conventional fry pan.
  3. Place enough of mixture to spread to about 3 inches each. Fry one side, carefully turn with spatula (with a gentle helper spatula on top), Fry to golden brown.
  4. Serve, keep extras warm in 200 degree oven; reheat, freeze to put in microwave then toaster oven.


Eat them alone since the Matzolah already has many ingredients and flavors; or, if desired, try topping with applesauce, jam, maple syrup, yogurt, etc. These are very light in texture and delicious. Submitted by Wayne Silverman