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Categories:Viewed: 109 - Published at: 7 years ago
Ingredients
- 1/2 cup thinly sliced scallion (white and pale green parts only) plus 1/2 cup finely chopped scallion greens (from 1 bunch)
- 3/4 cup plus 2 teaspoons olive oil
- 5 large eggs
- 1 1/2 cups plus 1 tablespoon water
- 1 1/2 cups matzo meal
- 1 teaspoon salt
- 1/4 teaspoon black pepper
Method
- Cook sliced scallion in 2 teaspoons oil in a small heavy saucepan over moderate heat, stirring occasionally, until pale golden, 2 to 3 minutes.
- Remove from heat and stir in scallion greens.
- Whisk eggs in a bowl until combined well, then whisk in water.
- Stir in matzo meal, salt, pepper, and scallion mixture until combined well.
- Heat 1/2 cup oil in a 12-inch nonstick skillet over moderate heat until hot.
- Working in batches of 4, fill a 1/4-cup measure three-fourths full (3 tablespoons) for each pancake, then drop batter carefully into hot oil and spread with back of a spoon to form a 3-inch round.
- Cook pancakes until undersides are golden, 1 1/2 to 2 minutes.
- Turn over with a slotted spatula and cook until undersides are golden, about 1 1/2 minutes more.
- Transfer to a large rack set on a paper-towel-lined baking sheet.
- Add some of remaining 1/4 cup oil as needed between batches.
