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Crispy Matzoh Pancake

by Louise Fiszer

serves 2

2 matzohs
2 eggs
2 tablespoons milk
salt and pepper
1 teaspoon butter or oil
confectioners sugar

Break matzohs into one-inch pieces and place in medium bowl. Cover with cold water and let stand about one minute. Drain matzoh, squeezing out excess water, and return to bowl. Beat eggs with milk, salt, and pepper and stir into matzohs. Mix well. Heat butter in seven- inch non-stick skillet until hot. Pour matzoh mixture into skillet and smooth surface with spatula. Cook over medium heat until pancake is set, about six minutes. Slide onto plate and invert back into skillet. Cook another two minutes. Remove to platter and cut into wedges. Sprinkle with confectioners sugar and cinnamon.

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