Matzo Pancakes

Ingredients

• 4 sheets matzo
• 4 large eggs
• Kosher salt
• Unsalted butter, for greasing the pan
• Granulated sugar, for serving

Directions

1. Break the matzo sheets into small bits in a medium mixing bowl. The size is up to you: crush them into a coarse meal, or keep a few bigger pieces if you want more texture. Pour in only enough cold water to moisten the matzo completely, then set it aside to soften, about 1 minute. Drain it well, pressing out extra water, and put it back in the bowl.
2. In a small mixing bowl, whisk the eggs with a generous pinch of salt. Pour the eggs over the matzo and stir until everything is evenly combined.
3. Set a large nonstick or cast iron skillet over medium heat and melt 1 tablespoon (15g) butter in it; when it bubbles and foams, you’re ready to cook. Scoop the batter into the pan with a soup spoon, making small oval pancakes. Cook until the underside is browned, about 2 minutes. Flip them, then cook until the other side is browned as well, 1 to 2 minutes longer. Repeat with the rest of the matzo batter, adding more butter whenever the skillet needs it, and tweak the heat as you go so the pan keeps a steady, gentle sizzle.
4. Move the matzo pancakes to a platter and keep them warm. Serve them with granulated sugar alongside, so everyone can sprinkle it over the top at the table.