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  • 2 cups hot water

  • 2 (6 inch) matzo sheets

  • 2 large eggs

  • 2 tablespoons of white sugar combined with 2 tablespoons of cinnamon

  • 1 tablespoon butter, divided

  • kosher salt to taste

  • Dipping Sauce is - whip cream with cinnamon as much as you would like


  • Step 1 - Heat vegetable oil in a non-stick frying pan over low heat. I used a cast iron

  • Step 2 - Pour hot water into a bowl. Break matzoh sheets into small chunks and soak in hot water for about 2 minutes.

  • Step 3 - Whisk eggs and in a separate bowl.

  • Step 4 - Strain matzoh and shake to remove excess water, once completed stir matzoh into egg mixture.

  • Step 5 - Pour the heated oil out of non-stick frying pan; place 1/2 tablespoon butter in hot pan.

  • Step 6 - Pour matzoh and egg mixture into hot butter size of your choice; cover and cook until a 'pancake' forms, a few minutes per side

  • Step 7 - Slide matzoh 'pancake' onto a plate.

  • Step 8 - Place remaining 1/2 tablespoon butter in hot pan.

  • Step 9 - Place a second plate over matzoh 'pancake' and flip plates over so the uncooked side is on the bottom.

  • Step 10 - Lay matzoh 'pancake' in melted butter; cover pan and cook until bottom of pancake is browned, about 8 minutes. Remove from heat and season with cinnamon sugar mixture


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