It’s so easy and quick to make that I usually cook a serving at a time, but you can double the recipe if you wish. Leftovers are great too! Matzo is not the most exciting food. The only way to make it more palatable is by spreading it with generous amounts of butter, charoset, or chocolate hazelnut spread. That’s why matzo brei is so genius. It’s actually the same idea as bread pudding - using eggs, milk, cinnamon and butter to turn dry uninspiring bread into something delicious, comforting, even - dare I say it? - delectable.
Expert tip
How long you soak the matzo will depend on how soft or crispy you want the end result to be. Soak just 30 seconds for crispier pancakes, and 5 minutes for softer ones. Matzo: It’s best to use plain matzo, not flavored. Eggs: I use large eggs in almost all of my recipes, this one included. Ground cinnamon: Make sure it’s fresh! A stale spice can easily ruin a dish. Vanilla extract: Try to use the real thing - pure vanilla extract - and not the artificially flavored stuff. Butter: For frying. I love using creamy European butter, but any butter will be great. Coconut oil is another tasty option. Break the matzo into small pieces and cover the pieces with very hot tap water. Let stand and soften for about a minute, then drain. Whisk together the egg, cinnamon, and vanilla. Then add the drained matzo pieces. Mix into a uniform batter. Cook mounds of the mixture in butter in a nonstick skillet until golden and cooked through. Serve with your favorite toppings.
Frequently asked questions
Variations
I love this recipe as is and almost always make it as written. But in case you’d like to vary the basic recipe, here are a few ideas for you:
Cook the matzo in coconut oil instead of butter. If you like the flavor of coconut, you can also replace the vanilla extract with coconut extract.Add a few chocolate chips to the mixture - try 1-2 tablespoons.For even richer results, you can soak the matzo in hot milk instead of using water.I don’t usually sweeten these pancakes because I serve them with maple syrup. But if you’d like, you can add a tablespoon of any granulated sweetener.To make a savory version, omit the cinnamon and vanilla. Add a pinch of salt, black pepper, garlic powder, and 2 tablespoons of parmesan cheese.
Serving suggestions
I usually serve these pancakes topped with warm maple syrup. Here are a few more tasty options:
Sweet butterA drizzle of honeyJam (as shown in the photos)Whipped creamChocolate hazelnut spreadAlmond butterBlueberry compoteStrawberry compote
Storing leftovers
Leftovers can be refrigerated in a sealed container for 3-4 days. They actually keep quite well! You can reheat them in the microwave on 50% power. You can also freeze the leftovers for up to three months. If you stack them, make sure to separate them with wax paper.
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