Matzo Brei is a fast and crunchy alternative to pancakes or waffles any morning of the year. Personally, I eat gluten-free matzo all year round, but it is around the Jewish holiday of Passover when observant Jews cannot eat unleaved bread, that people tend to focus on this tasty cracker. This classic Passover breakfast is light and delicious, so don’t wait until holiday time to try it.
Preparation Time: 5 minutes
Cooking Time: 5 minutes
4 large EGGS
4 sheets of regular GLUTEN-FREE MATZO style crackers
1/2 cup CASHEW MILK (or other milk alternative)
2 tablespoons of VEGAN BUTTER (I use Earth Balance non-soy)
SALT to taste
CINNAMON to taste
STRAWBERRIES (or other berries), maple syrup or honey, or even jam
- In a large bowl, BEAT the eggs and WHISK in the milk. ADD salt to taste (but if using salted matzo, be sparing)
- RUN each matzo board under cold water for 10-20 seconds a side, until it begins to soften. The amount of time depends on the type of matzo you are using. I recommend just plain flavored, not egg or onion. Don’t let it get too soft because it will become mushy.
- SHAKE off excess water and BREAK the matzo boards into 1/2″ pieces and SOAK them in the egg/milk mixture for a minute or 2
- While the matzo is soaking, HEAT a large skillet on medium-high heat until hot and then MELT the butter in it
- ADD the soaked matzo to the skillet and let it COOK for about 60-90 seconds into a pancake. Sprinkle with cinnamon at this point if you desire.
- Some people like to scramble the matzo brei instead. If you would like to try it that way just saute it while cooking instead of letting it set into a giant pancake.
- FLIP the pancake in one big piece, or SPLIT the pancake into 4 sections and flip each section over, and COOK an addition 30-60 seconds.
- SERVE immediately with optional toppings
- STORE in an air-tight container for 1-2 days