My grandmother gold matzo pancakes are mandatory

My grandmother grew up in a household that was rich in Jewish cooking in Ashkenaz, which I would never have known if it was not a surviving document that my twin brother, my uncle Shush, once wrote to catalogize their youth food. I wrote about this letter earlier, in the article A How to make a chopped liverBut let's just say that Shush was not a fan of many of these foods, many of which were involved.

Of all the foods that have been handmade by their immigrant mother, I only know a few names and Gefilte Fish doesn't know me, not because my grandmother's recipe has survived through generations, but because my mother sometimes bought it in a dish. Traditional foods such as Miltz (spleen), p'tcha (calf-foot aspic) and Lungen (lungs) failure to maintain my feet in my family, not much shock, given the size and presumably hated brothers.

But there was a dish that he clearly liked -the Matzo pancake called Pompishkehs.* During Easter, he wrote: “Matzo's pancakes were eaten, sprinkled with powdered sugar … a meal that we classify with all time …. Hotcakes look like aberration.” When I first read my letter, my heart jumped to mention the pancake made from Matzo meal: I know these! They were the only onlyMy sister and I begged when we visited the Bubbe, who cooked us in a few minutes and serves them with granulated sugar on the side to sprinkle it on top.

*The closest thing I found after searching for “Pompishkeh” was a Ukrainian fritter called Pampushka, whose yeast would not be kosher for Easter. Claudia in Roden The book of Jewish foodUse the terms Chremslach and Bubeleh for these Matzo pancakes.

Finally, my cultural heritage was here: little egg oval and crushed unleavened biscuits. It is indeed modest, but it is indisputably delicious. The meal that needs to be classified with tasteful works of all time, as Uncle Shush greeted them? I wouldn't go as far away-Foie Gras, Tacos and Sushi are rightly offended by thought, but they are certainly a light-difficult rate that is difficult to overcome.

Begin by crushing Matzo into irregular pieces and pieces. How small you make them is a matter of personal choice – like a mixture with delicious pieces and some pieces, but it can be very delicious, up to the size of the Matzo meal (the finely ground stuff used to make matzo balls).

Then soak them in cold water for two minutes to soften them. Lower the water, mix the beaten eggs and a pinch of salt, then cook the baby windows of what we assume is to call a “dough” in a buttered pan.

Matzo acts like a pancake or fritter pasta of flour, but since the flour used to produce Matzo is already hydrated and cooked when the Matzo is ready, to wet it again, and all that should be done in this second time.

The bonus is that all the warm, delicious notes of Matzo, which has already been baked, exploded in the final pancake, which is then lattice, as well as classic pancakes, resulting in a brown -flavored layer.

Readers who know Jewish food can recognize these pancakes as one of the forms of Matzo Brei, an egg-matzo creation that takes a lot of shapes and appears in sweet and delicious form. I agree that they, at least, seem to be more -less the same. The main difference is that Matzo pancakes should be shaped like pancakes, and can be made with Matzo, as in my recipe here, or in Matzo Meal. As far as I know, Matzo Brei would never call Matzo meals, and more like eggs or a large cooked egg-matzo mass, or anything else.

Recently, I cooked a lot of Matzo pancakes for my son, who is one and a half now. Not only is one of the simplest breakfasts I can throw together, but the only uninterrupted recipe chain that I have to hand over. Not much, but you wouldn't know how enthusiastically they are curled.

April 2019

Cooking method
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