Matzoh Scallion Pancakes

Transform your leftover matzoh into irresistibly crisp and savory Matzoh Scallion Pancakes, a delightful twist on the classic scallion pancake. This quick and easy recipe is perfect for Passover or any time you're seeking a creative way to repurpose matzoh. Softened matzoh is combined with eggs, fresh scallions, and a touch of sesame oil for earthy flavor, then pan-fried to golden perfection for a crunchy exterior and tender interior. Optional flour or matzoh meal can be added for extra binding, while soy sauce and black pepper lend a savory punch. Ready in just 25 minutes, these pancakes make for a versatile appetizer, side dish, or light meal, especially when paired with a tangy soy dipping sauce. Whether it’s a holiday brunch or an everyday treat, this fusion of tradition and creativity will captivate your taste buds.

Nutriscore Rating: 68/100

Prep Time:15 mins

Cook Time:10 mins

Total Time:25 mins

Servings: 4

Ingredients

• 4 sheets matzoh
• 1.5 cups water
• 3 large eggs
• 4 stalks scallions
• 0.25 cups all-purpose flour or matzoh meal (optional for binding)
• 1 tablespoon soy sauce
• 1 teaspoon sesame oil
• 3 tablespoons vegetable oil
• 0.5 teaspoons salt
• 0.25 teaspoons ground black pepper

Directions

Step 1

Break the matzoh sheets into small pieces and place them in a large mixing bowl.

Step 2

Pour the water over the matzoh pieces and let them soak for about 3-4 minutes, or until they soften. Drain any excess water.

Step 3

Crack the eggs into the softened matzoh and mix well until combined.

Step 4

Finely chop the scallions and mix them into the matzoh and egg mixture.

Step 5

If you prefer a sturdier pancake, add the optional all-purpose flour or matzoh meal to the mixture and stir to combine.

Step 6

Season the mixture with soy sauce, sesame oil, salt, and ground black pepper. Mix until evenly distributed.

Step 7

Heat 1 tablespoon of vegetable oil in a large non-stick skillet over medium heat.

Step 8

Using a ladle, pour a portion of the matzoh mixture into the pan and spread it out into a pancake shape, roughly 5-6 inches in diameter.

Step 9

Cook the pancake for 3-4 minutes on one side, or until it turns golden and crispy. Flip and cook for an additional 2-3 minutes on the other side.

Step 10

Repeat with the remaining matzoh mixture, adding more oil to the skillet as needed.

Step 11

Once cooked, transfer the pancakes to a plate lined with a paper towel to drain any excess oil.

Step 12

Serve warm with your favorite dipping sauce, such as soy sauce or a combination of soy sauce and vinegar.

Nutrition Facts

Serving size	788.8 grams (788.8g)

Amount per serving	% Daily Value*
Calories	1263

Total Fat 69.90g	90%
Saturated Fat 12.30g	62%
Polyunsaturated Fat 31.10g
Cholesterol 558mg	186%
Sodium 1994mg	87%
Total Carbohydrate 122.60g	45%
Dietary Fiber 6.70g	24%
Total Sugars 2.10g
Protein 36.70g	73%

Vitamin D 123IU	615%
Calcium 189mg	15%
Iron 11mg	61%
Potassium 470mg	10%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 49.7%

Protein: 11.6%

Carbs: 38.7%