Round Two – I drew inspiration from several Passover matzah meal pancake recipes, and decided to try substitutions for the eggs. Result – this one is a keeper! The pancakes are tasty and with a nice sweetness from the fruit. I think they’ll hold up well to being re-heated in the toaster oven for quick breakfasts later in the week.
(There might be more tinkering – my taster liked the maple syrup flavor of the other pancakes, so I will try subbing the sugar in this with maple syrup.)
1/2 cup matzah meal
1/2 cup water
1/2 cup applesauce
1 banana, mashed
2 teaspoons sugar
1/4 teaspoon cinnamon (or to taste)
1/4 teaspoon salt
Oil for cooking
1) In a large bowl, mix together all ingredients (except the oil).
2) Cover and set aside for at least 20 minutes. Matzah meal is super absorbent, and you need to give it time to soak up the liquids!
3) Adjust thickness of the batter as needed by adding water 1 tablespoon at a time; it should be thin enough to “drop” off of a spoon.
4) Lightly grease a non-stick pan or griddle with some oil. (NOTE: you really DO need to use a non-stick pan or griddle!)
5) Pour 1 tablespoon batter into the pan. Cook until golden brown, flip, and cook on the other side.