This recipe is a quick and delicious way to use up your matzoh. In a slight twist from the usual, a hint of vanilla and a touch of fruit make this dish something to come back to year round.
These easily-made pancakes pair up perfectly with honey, maple syrup or fruit. In this batch, a new ingredient–the zest of a lemon–entered the fold to brighten up the earthy, whole-wheat matzoh. While I normally prefer my pancakes sweet, dusted lightly with confectioners sugar, these lend themselves well to a savory combo of smoked salmon and sour cream.
Recipe makes 12 3-inch pancakes and serves 3 to 4 people.