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Pancakes, Passover I (D, KLP, TNT)
Source: My adaptation of a recipe from "So This Is Kosher," by Ann Kaye and Hetty Rance, 1986
Serves: 2

2 eggs
1/2 cup milk
2 tsp. sugar
2 tsp. vegetable oil
2 oz. (4 tbsp. or 1/4 cup potato starch)

Beat together all ingredients until smooth. Let stand 5 minutes.

Heat a 7" frying pan and oil very lightly.

Pour in just enough batter to coat bottom thickly, tilting pan quickly to form crepes. Fry over medium heat until edges begin to curl and the underside is golden. Turn and cook until golden. Turn onto clean cloth and keep warm.

Makes 6-8 pancakes.

Serving suggestions: Roll crepes and sprinkle with sugar, syrup, or coat with jelly, jam or honey.

Poster's Notes:
For during the year, corn starch or wheat flour can be substituted for the potato starch.

Posted by Maxine in RI

Nutritional Info Per Serving: N/A