While matzah brei (scrambled matzah and eggs) is foundational to Passover breakfast cuisine, Michele Streit Heilbrun, author of Matzo: 35 Recipes for Passover and All Year Long: A Cookbook, has crafted a pancake recipe to rival the best of them.
Lemon and ricotta pair beautifully in this morning treat, but, ricotta is a tricky ingredient during Passover, as most brands use a grain-based vinegar in production. So, be sure to scroll to the end for the author's healthy and delicious homemade-ricotta recipe.
Ingredients
- 1 cup whole milk
- 3 large eggs, separated
- 2 tbsp. sugar
- Zest and juice of 1 lemon
- 1 tsp. kosher salt
- 1 cup matzo cake meal
- 1/4 cup potato starch
- 1 1/2 tsp. baking powder
- 3/4 cup cottage cheese or homemade ricotta
- Unsalted butter for greasing pan
- Confectioners' sugar, fruit, or kosher for Passover maple syrup
Preparation
- In a large bowl, whisk together the milk, egg yolks, sugar, lemon zest and juice, and salt.
- In a medium bowl, sift together the cake meal, potato starch, and baking powder. Add the dry ingredients to the wet, using a rubber spatula to mix until just combined. Do not overmix or the pancakes will be tough.
- Using a stand mixer, whip the egg whites until soft peaks form. Using a rubber spatula, gently fold 1/3 of the egg whites at a time into the batter until well incorporated. Gently fold in the cheese. The batter should be streaky with visible lumps of cheese curds throughout.
- Melt 1-2 tbsp. of butter in a large, nonstick skillet over medium heat. Add 1/4 cup of the batter for each pancake. Cook until the edges are golden brown and bubbles begin to form on top, about 5 minutes. Flip, and cook until the second side is golden—about 2 more minutes.
- Serve with fruit, confectioner's sugar, or your favorite pancake topper.
Homemade Ricotta
Ingredients
- 3 quarts whole milk
- 1 1/2 cups heavy cream
- 3 cups kosher salt
- 1/2 tsp. freshly ground black pepper
- 1/4 cup plus 2 tbsp. freshly squeezed lemon juice
Preparation
- Line a colander with cheesecloth and set it over a large bowl.
- In a large pot, over medium-high heat, bring the milk, cream, salt, and pepper to a full, rapid boil.
- Add the lemon juice, reduce the heat to low, and simmer for 5 minutes. Curds will start to form.
- Pour the mixture through the cheesecloth and allow it to drain for 20 minutes.
- Transfer the cheese mixture to a medium bowl, place plastic wrap directly on the surface, and refrigerate until fully cooled, about 30 minutes.
- Store in an airtight container in the refrigerator for up to one week.