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Matzoh Brei

A delicious way to use your leftover matzoh after Passover!

Matzoh Brei

The world is divided into two camps: those who like their matzoh brei sweet and those who prefer it salty. We love it sweet. 

This recipe is a Passover breakfast staple. Want something really different? Try adding some leftover haroset for a special treat.


1 board matzoh 1 large egg
1 tsp. sugar ¼ tsp. kosher-for-Passover vanilla
Dash of ground cinnamon 2 Tbsp. butter
Maple syrup, jam, or cinnamon-sugar


1. Crumble the matzoh into a small bowl, add cold water to cover, and let it soak a few seconds, just until the matzoh is soft but not soggy. Drain the soaked matzoh thoroughly, wipe the bowl dry, and return the matzoh to the bowl.

2. Beat the egg into the matzoh. Add the sugar, vanilla, and cinnamon.

3. Melt the butter in a medium-size frying pan over medium heat. When the foam has subsided, pour in the batter all at once. Spread it out with a fork,and cook until it is golden and set on one side, about 2 minutes. Turn it overand fry on the other side, about 2 minutes.

4. Serve with syrup, jam, or cinnamon-sugar.

Notes: You can even fry the Matzoh Brei using vegetable cooking spray instead of butter or margarine. Salt-lovers: Replace the sugar, vanilla, and cinnamon with ½ teaspoon salt. Sprinkle the fried pancake with additional salt, if desired.

Serves 1

Try another Passover favorite, like Ashkenazi Haroset or Bubbelach!

Excerpted from the Workman Short The Perfect Passover Cookbook. Copyright 2011 by Judy Bart Kancigor. Used by permission of Workman Publishing Co., Inc. New York. All Rights Reserved. Available wherever e-books are sold.

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