Matzah is not the most filling carbohydrate. Protein is said to keep you fuller for longer, so these egg-based pancakes are a brilliant breakfast, brunch, lunch or supper option that will keep hunger at bay. Eat them hot or enjoy them cold to take on a ‘matzah ramble’ or family picnics. I topped mine with wilted spinach and a fried egg but you can go with whatever you have to hand — they’d be great with smoked or fresh salmon or avocado which are packed with healthy fats that also keep you feeling full for longer. I’ve given below the quantities of toppings you would need for 4 pancakes.

Method

• Whisk the pancake ingredients together.
• Lightly coat a small frying pan or a griddle pan with oil. Place over a medium low flame/heat.
• Pour a ladleful of the pancake mixture into the pan. It should spread into a thin pancake on its own without having to swirl the pan. If it is too thick then add a little more milk. Do it gradually so you don’t make it too thin.
• Cook for about a minute on the first side, until lightly golden. Flip carefully and cook the second side for another 30-60 seconds, or until golden.
• To make the fried egg/spinach topping:
• To fry the eggs: Place a second frying pan over a medium heat and add a little oil to coat the base. Crack the eggs into a glass bowl or saucer to check them then you can slide them into the pan — you may need to do them in two batches. Reduce the heat to low and cover with a lid. Check after 3 minutes to see if the whites are set – you may need 30 seconds more. Cook longer for a more set yolk. Season before adding to the pancakes.
• To wilt the spinach — you can either put the spinach in a colander and pour boiling water over it then drain (squeezing out the excess water) or put it in a saucepan over medium heat and cook until the leaves are wilted, and the excess water has cooked off. Season before serving.
• Serve the pancakes topped with the eggs and spinach.

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