I made matzo meal pancakes for the first time ever the other night. I grew up watching my mom make them, and she always used the recipe from the box of Manicewicz (sp.) matzo meal. Well the recipe isn't on the box anymore (and the matzo meal isn't in a box anymore; it's in that round canister). I searched online and came up w/ a recipe from Mollie Katzen, a cookbook author whose name I recognized.
When I separated the eggs, a *little* bit of the yolk got in with the whites. So, when I beat the egg whites, I never got stiff peaks. The best I could get were soft peaks. When I spooned the batter out onto the skillet, it was incredibly thick. I ended up w/ mounds of batter in the pan. I tried to flatten them but the batter stuck to the spatula.
When they were done, they were, of course, thick, in addition to rubbery and tasteless. Nothing like the ones my mom made, which were always light as air and crisp at the same time.
Anyone have a recipe or tips for the matzo meal pancakes of my childhood?
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