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Pancakes are one of my favorite breakfasts (or lunches, or dinners). A pancake-less world is not one I’d like to live in, even if it’s just for the duration of Passover. Fortunately, I don’t have to, thanks to matzo meal pancakes.

Matzo meal pancakes are, well, pancakes made with matzo meal instead of flour. But making palatable Passover pancakes isn’t as simple as substituting the meal for the flour in your favorite pancake recipe. As I found out my first couple times making them, this results in little brick patties that even a healthy dousing of syrup and several pats of butter can’t disguise.

The matzo meal soaks up a lot of liquid as the batter sits, so you have to overcompensate for that by starting with a larger quantity of wet ingredients. But once you find that important balance, you’ll be making these sweet and light pancakes long after Passover is over.

Matzo Meal Pancakes

Makes about 15 pancakes

4 eggs

1 cup buttermilk

¾ cup whole milk

1 teaspoon

1 tablespoon sugar

1 cup matzo meal

1. In medium bowl, whisk together eggs, buttermilk, milk, salt, and sugar. Stir in matzo meal. Let sit and thicken for 10 minutes, giving batter a good stir halfway through.

2. Place wire rack in rimmed baking sheet and preheat oven to 200 degrees. Heat cast-iron or nonstick skillet over medium heat. Spray with cooking spray. When pan is hot, spoon in ¼ cup batter. Cook until first side is golden brown, about 2 minutes. Flip pancake and cook until second side is golden brown, about 1 minute.

3. Transfer pancakes to prepared wire rack and place in oven to keep warm. Repeat with remaining batter. Serve with pancake toppings of your choice.