"Chremslach" or "Bubele" – matzo pancakes

Ingredients for 3 servings:

• 4 slice(s) of bread(s), unleavened (matzo)
• 4 eggs
• 4 tsp sugar, optional
• e.g. butter for frying

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 25 minutes

Passover recipe (Jewish cuisine)

Soak the matzoh in a large bowl of water for 60 seconds to soften. Then drain the water immediately to prevent it from dissolving. Add the 4 eggs and, if desired, sugar if you like them sweet (it’s actually more traditional not to add any sugar—they taste great this way, though). Blend the ingredients with an immersion blender until a rough batter forms. Melt the butter in a large pan and heat. When the butter bubbles, add a few spoonfuls of batter to the pan. Ideally, you’ll have a round matzoh pancake. When the pancake has a firm texture on the bottom, flip it over and cook on the other side. The outside doesn’t need to be overcooked. This recipe yields about 5 “Chremslach” or “Bubele.” Tip: Enjoy them with jam, chocolate spread, powdered sugar, or other toppings of your choice.