Matzo-Latkes-Pancakes

These Matzo Latkes offer a delightful twist on traditional pancakes, boasting a remarkably light and fluffy texture achieved by folding in stiffly beaten egg whites. Prepared with simple pantry staples like matzo meal, eggs, and a hint of sugar, they strike a perfect balance between savory warmth and gentle sweetness. Ideal for Shabbat morning or a leisurely weekend brunch, these golden-brown patties are crisp on the exterior yet tender inside. They pair beautifully with fruit preserves, maple syrup, or fresh berries. Easy to prepare and deeply comforting, this recipe brings a nostalgic, home-style warmth to your table without the heaviness of traditional batter.

Cooking Method: Frying

Cuisine: Middle Eastern

Courses: Breakfast

Difficulty: Intermediate

Servings: 4

Calories: 273.9

Dietary: Vegetarian

Description

These Matzo Latkes offer a delightful twist on traditional pancakes, boasting a remarkably light and fluffy texture achieved by folding in stiffly beaten egg whites. Prepared with simple pantry staples like matzo meal, eggs, and a hint of sugar, they strike a perfect balance between savory warmth and gentle sweetness. Ideal for Shabbat morning or a leisurely weekend brunch, these golden-brown patties are crisp on the exterior yet tender inside. They pair beautifully with fruit preserves, maple syrup, or fresh berries. Easy to prepare and deeply comforting, this recipe brings a nostalgic, home-style warmth to your table without the heaviness of traditional batter.

Ingredients

4 Egg Yolks
3/4 cup Milk or water
1 cup Matzo meal
1 tablespoon Sugar
1 teaspoon Salt
4 Egg Whites, at room

Directions

1
Separate the eggs, placing the yolks in one large bowl and the whites in a separate clean, dry bowl.
2
Beat the egg yolks in the large bowl until they are pale, light, and slightly frothy.
3
Stir in the milk (or water), matzo meal, sugar, and salt into the yolk mixture until smooth and well combined.
4
In the separate bowl, beat the egg whites using an electric mixer or whisk until stiff peaks form.
5
Gently fold the beaten egg whites into the matzo meal mixture using a spatula, being careful not to deflate the air bubbles.
6
Heat a large skillet or frying pan over medium heat and melt 1 tablespoon of butter or margarine.
7
Drop the batter into the hot pan, one tablespoonful at a time, leaving space between each patty for flipping.
8
Fry the latkes for about 2-3 minutes on one side, or until the bottom is golden brown and set.
9
Carefully flip the latkes and fry for another 2-3 minutes until the other side is golden brown.
10
Transfer cooked latkes to a plate lined with paper towels to drain excess grease, then add more butter to the pan as needed.
11
Repeat the process with the remaining batter until all mixture is used.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 273.9kcal

% Daily Value *
Total Fat 4.1g7%
Saturated Fat 0.7g4%
Cholesterol 0.0mg0%
Sodium 4959.2mg207%
Total Carbohydrate 43.7g15%
Dietary Fiber 6.4g26%
Sugars 4.1g
Protein 15.6g32%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Serve warm alongside jam, honey, maple syrup, or fresh fruit.

For best results, ensure egg whites are completely dry and free of yolk when whipping to achieve maximum volume.

These latkes are best served immediately while hot and crisp.

Keywords: breakfast, matzo, latkes, pancakes, eggs, jewish, shabbat, brunch, fluffy, frying, vegetarian, meal, sweet, savory, quick, easy, middle-eastern, pan-fried, weekend, comfort food, homemade

Read it online: https://www.chefs-mate.com/recipe/matzo-latkes-pancakes/