So light and fluffy, you'll float.
This recipe makes only one or two servings (about 6 ethereal pancakes), but it is very easily multiplied. Separate the eggs well ahead of time so they can come to room temperature, and the actual preparation time after that will be only about 10 minutes.
3 large eggs, separated (whites in a large bowl, yolks in a small one)
1 teaspoon sugar
1/2 cup matzoh meal
1/4 teaspoon salt
Fresh fruit and/or preserves for the top
- Add the sugar to the eggs whites, and beat them with a hand-held electric mixer until they form stiff peaks.
- Lightly beat the egg yolks with a fork, then drizzle them on top of the beaten whites. Sprinkle the matzoh meal and the salt over the whites as well.
- Use a rubber spatula to fold everything together until uniform, but still inflated. This will happen pretty easily with just a few strokes. Be sure to scrape from the bottom of the bowl.
- Heat a griddle or a skillet over medium heat. Melt a little butter over the surface, then add the batter, using a 1/2-cup measure as a scoop. Fry on both sides until golden brown and serve hot, with fruit or fruit preserves.