• 4 plain, unsalted matzos
• 1 cup warm water + more if needed
• 3 eggs, beaten
• 2 tbsp butter
• ½ tsp salt

Suggested Toppings

• grape or strawberry jam
• cinnamon & sugar
• ketchup

Equipment

• 10”-12" skillet

1. Place the matzos in a large mixing bowl and with your fist, break them into 2" - 3" pieces. They do not have to be the same size
2. Pour the hot water over the matzos and soak for about 10 minutes. All the water should be absorbed and the matzo should be soft but not soggy. Drain any excess liquid
3. Pour the eggs and salt over the matzos and mix well
4. Add the butter to a 10”-12" skillet and heat over medium until the butter has melted and is bubbling
5. Pour the matzo batter into the frying pan to form a large pancake. Let the pancake cook for about 3 minutes over medium-high heat until the eggs are set and the bottom begins to brown
6. To turn, invert onto a plate then slide back into the pan
7. Let the pancake cook for another 3 minutes. Turn the pancake over two more times using the same invert method, cooking for 1 minute each time
8. Transfer to a large serving platter and cut into 4-8 wedges
9. Serve immediately with jam, sugar and cinnamon or ketchup