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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 30 |
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Active time: 30 min Start to finish: 30 min 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 |
Directions:
1. 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.
2. Whisk eggs in a bowl until combined well, then whisk in water. Stir in matzo meal, salt, pepper, and scallion mixture until combined well.
3. 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.
4. Cooks' note: Pancakes can be made 4 hours ahead and chilled, covered. Reheat on a baking sheet in middle of a preheated 350°F oven 10 minutes.
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