Apple Matzo Brei Pancake

At Passover, kosher families cannot have leavened bread in the house and so use matzo, an unleavened bread, sort of like a cracker. Here, it’s mixed with apples and eggs for a single skillet-sized pancake.

Four 61⁄4-inch x 61⁄4-inch squares matzo

2 cups boiling water

1 large apple, peeled, cored, and thinly sliced

3 large eggs

1⁄2 cup milk (regular, low-fat, or fat-free)

1 tablespoon sugar

1⁄2 teaspoon ground cinnamon

1⁄4 teaspoon salt

1 tablespoon canola oil or unsalted butter

Maple syrup for garnish

• Crumble the matzos into a large bowl, pour in the boiling water, and soak for 1 minute. Drain by holding a small plate over the bowl and tipping the bowl up to pour off the water. Stir in the apple slices. Set aside to cool for 5 minutes.
• Meanwhile, whisk the eggs, milk, sugar, cinnamon, and salt in a medium bowl.
• Stir the egg mixture into the matzo mixture with a wooden spoon.
• Heat a 10-inch skillet, preferably nonstick, over medium heat and swirl in the canola oil; or melt the butter in the skillet over medium heat, tilting the pan to make sure the bottom is thoroughly coated with the butter. Add the batter, spreading it evenly to form a cake that takes up the whole skillet. Cook for 1 minute, shaking the skillet repeatedly to keep the matzo from sticking. Cover and cook for 4 minutes.
• Uncover, place a large plate over the skillet, then pick up the skillet and invert the whole thing, so that the matzo pancake flips onto the plate. Return the skillet to the heat and slide the matzo pancake back into the pan, uncooked side down. Cook until set and slightly browned, 1 to 2 minutes. To serve, cut into quarters and pass the syrup on the side.

Makes 4 servings