Chremslach are your New Favorite Jewish Pancakes
Ingredients
- 4 eggs
- 1 cup Greek yogurt
- 3/4 cup milk (can also use your nondairy milk of choice)
- 2 Tablespoons honey
- 2 Tablespoons cinnamon
- 1 teaspoon kosher salt
- 1 Tablespoon granulated sugar
- 1 cup matzah meal
- Butter or olive oil for the pan
- Fresh fruit for serving (optional)
- Powdered sugar, extra cinnamon, honey, or jam for serving (optional)
Instructions
- Whisk eggs in a medium-sized bowl or pot and then add your yogurt, milk, honey, cinnamon, salt and sugar. Whisk after adding each ingredient until completely blended.
- Slowly add in your matzah meal while stirring.
- Once everything is mixed together, set your pot or bowl to the side for about 15 minutes to rest.
- Use a griddle, large-sized skillet or multiple skillets to cook as many as possible at once. Melt your butter or layer with olive oil over medium heat. Sprinkle a dash of water to test for a light sizzle to know the pan is ready.
- Add about 1/4 cup of chremslach batter to the skillet and shape them like pancakes. Add as many as you can fit onto your pan, but don’t overcrowd your pan. You’ll likely have to add more butter or olive oil as you cook to avoid burning.
- After about 3 minutes, the first side should be ready or close to ready. (Your next batch will likely cook faster.) When ready, flip your chremslach and cook the other side until golden brown. You might have to press down lightly with a spatula if you’ve built your chremslach too tall.
- Move your chremslach to a plate and layer with fresh fruit of your choice (sliced bananas, blueberries, strawberries all go well with this dish). Top with a fruit jam, a drizzle of honey, powdered sugar, and/or an extra dash of cinnamon before serving.
Notes
The batter should look chunky and have an obvious matzah meal smell both before you put it on the pan and once you serve them. I use a 1/4 cup of batter at a time, but you can use as much or as little as you like. Just be sure to keep an eye on the butter or olive oil in the pan. The chremslach will quickly absorb any liquid in the pan, so you’ll need to add more throughout to avoid burning. Store extra batter in a container in your refrigerator and use it within a week.